Shrimp Fried Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- 1 teaspoon toasted sesame oil
- 1 tablespoon finely chopped peeled ginger
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 3 cups cold cooked white rice
- 2 garlic cloves, chopped
- 1/2 cup frozen peas, thawed
- 2 tablespoons vegetable oil, divided
- 12 ounces peeled deveined small shrimp, thawed if frozen
- 8 scallions, whites chopped, greens thinly sliced
- 2 large eggs, beaten to blend
- 1/2 cup frozen edamame, thawed
- Carbohydrate 48 g(16%)
- Cholesterol 200 mg(67%)
- Fat 13 g(19%)
- Fiber 3 g(11%)
- Protein 22 g(44%)
- Saturated Fat 2 g(9%)
- Sodium 924 mg(39%)
- Calories 399
Preparation Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate. Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
Preparation Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate. Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
