Shrimp Fried Rice II recipe

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Ingredients

1 ½ cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
½ cup chopped onion
1 ½ cups cooked medium shrimp, peeled and deveined without tail
¼ cup chopped green onion
2 eggs, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons soy sauce
¼ teaspoon sesame oil

Nutrition Info

483.4 calories
carbohydrate: 60.3 g
cholesterol: 186.6 mg
fat: 17.5 g
fiber: 1.9 g
protein: 20 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1637.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.

  2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.

  3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.

  4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Recipe Yield

4 servings

Recipe Note

The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.

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