Easy Shrimp Fried Rice

15 minutes
Amount Per Serving: Calories 420.7; Calories from Fat 108; Total Fat 12.0g; Cholesterol 214.5mg; Sodium 964.5mg; Total Carbohydrate 47.9g; Fiber 3.2g; Sugars 4.7g; Protein 29.3g
Fried rice is always a favourite of Asian and Westerners alike, regardless of culture. In Cantonese, its referred to as 'rice with meat', and it is commonly regarded as one of the best comfort foods. Along with Chinese fried rice's extra touch of flavour added by soy sauce, the addition of the eggs makes this dish a great combination. This genius combination of flavours created by the addition of the eggs makes it a complete, nutritious and balanced meal.
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  • 4 cups long-grain or Basmati rice, cooked and chilled
  • 2 tablespoons olive oil
  • 2 eggs lightly beaten
  • 1 lb shrimp peeled
  • 1 tablespoon sesame oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely diced
  • 1/2 cup pea
  • 1/4 cup soy sauce
  • pepper and salt to taste


  • Start with rice that has been cooked and chilled—warm rice will lend a soggy texture to fried rice.

  • Beat the eggs in a small bowl and set them aside.

  • Heat oil in a wok or frying pan over medium heat.

  • Add rice and cook, stirring, for a few minutes or until rice begins to brown. If rice sticks to the pan, add more cooking oil.

  • Add the shrimp and sesame oil to the rice. Fry, stirring occasionally until shrimp are pink.

  • Chop the onion and add to the rice. Then add the carrot.

  • Add the soy sauce and pepper to taste. Cook, stirring, for 5 to 10 minutes or until the carrots are tender.

  • Add the beaten eggs and cook, stirring, for a minute or two.

  • Serving Suggestions: Serve with lemon and sliced scallions.

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