Shrimp Fried Rice With Egg
Tender shrimp and flavor rice come together in easy version of a takeout favorite. Ready in under 30 minutes!
Servings 6 Servings
Calories 540kcal
Ingredients
- 3 Tablespoons Soy Sauce
- 1 Tablespoons Sesame Oil
- ½ Teaspoon Ginger Powder
- 2 Tablespoons Vegetable Oil
- 1 Pound Medium Shrimp Peeled and Deveined
- Kosher salt and freshly ground black pepper to taste
- 2 Cloves Garlic Minced
- 1 Sweet Onion Diced
- 2 Carrots Peeled and Grated
- ½ Cups Frozen Peas
- 2 Large Eggs
- 3 Cups Cooked Minute® Rice Or Leftover Jasmine or Basmati Rice
- 2 Green Onions Sliced
Instructions
- In a medium saucepan bring 2.5 cups + 2 tablespoons of salted water to a boil. Stir in 3 cups of White Minute Rice. Remove from heat and cook for around 5 minutes or until the water is absorbed.
- In a small bowl, whisk together soy sauce, sesame oil, and ginger powder. Set aside.
- In a large skillet heat oil over medium high heat. Cook shrimp for 2-3 minutes or until pink. Season with salt and pepper to taste. Set aside.
- Use the same skillet to cook your onion until softened. Then add garlic.
- Add carrots, and peas. Cook until tender.
- Push vegetables to the side of the pan. Drizzle a little bit of oil and then scramble 2 eggs in the center of the pan.
- Stir rice, green onions, and prepared sauce into the eggs and vegetables. Stir constantly until everything is heated through.
Nutrition
Calories: 540kcal | Carbohydrates: 83g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 245mg | Sodium: 1135mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3610IU | Vitamin C: 12.9mg | Calcium: 171mg | Iron: 3.3mg