Best 9 Fried Rice With Shrimp Recipes

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SHRIMP FRIED RICE II



Shrimp Fried Rice II image

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

Provided by OKBAT

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1637.6 mg, Sugar 2.3 g

SHRIMP FRIED RICE



Shrimp Fried Rice image

This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. -Sandra Thompson, White Hall, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled, optional

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 422mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

HOMEMADE SHRIMP FRIED RICE



Homemade Shrimp Fried Rice image

Growing up in Manhattan, I got spoiled by authentic Chinatown fried rice. Now living in the south, I've yet to find a restaurant that serves fried rice as good as I grew up with. The combination of ingredients in this recipe is so fantastic, I now prefer to make my own fried rice at home.-Katherine White, Clemmons, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup soy sauce
2 tablespoons plus 2 teaspoons sesame oil, divided
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons canola oil, divided
1 small onion, chopped
1 small sweet red pepper, chopped
4 cups cold cooked rice
1/4 teaspoon salt
4 green onions, sliced
1/3 cup minced fresh cilantro

Steps:

  • In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture. , In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside., Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside., Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through.

Nutrition Facts : Calories 475 calories, Fat 18g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 1208mg sodium, Carbohydrate 50g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

SHRIMP FRIED RICE



Shrimp Fried Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2-4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
8 large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup chopped onion
1/2 cup diced carrots
1 egg, lightly beaten
2 cups cooked white rice
3 tablespoons soy sauce
3 scallions, thinly sliced

Steps:

  • In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve.

EASY HOMEMADE SHRIMP FRIED RICE



Easy Homemade Shrimp Fried Rice image

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Provided by MonkeyMama

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  • Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  • Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  • Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g

SHRIMP FRIED RICE I



Shrimp Fried Rice I image

This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 50m

Yield 12

Number Of Ingredients 12

6 cups water
3 cups uncooked white rice
2 eggs, beaten
3 tablespoons sesame oil
1 onion, diced
2 celery, diced
1 pound cooked salad shrimp
3 carrots, diced
1 red bell pepper, diced
¾ cup snow peas, trimmed and halved
1 green bell pepper, chopped
1 teaspoon soy sauce

Steps:

  • In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
  • In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
  • In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 43.2 g, Cholesterol 104.8 mg, Fat 5.1 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 2.6 g

SHRIMP FRIED RICE



Shrimp Fried Rice image

Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

Coarse salt
1 1/2 cups white basmati or other long-grain white rice
2 teaspoons vegetable oil
2 large eggs, lightly beaten
1 pound shrimp, peeled, deveined, and coarsely chopped
2 carrots, thinly sliced on the diagonal
2 scallions, sliced on the diagonal, white and green parts separated
1 garlic clove, minced
1 tablespoon minced fresh ginger (from a peeled 1-inch piece)
1/4 cup soy sauce
1/4 cup fresh lime juice (from 2 limes)

Steps:

  • In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.
  • While rice is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4-inch strips.
  • In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

Nutrition Facts : Calories 330 g, Fat 6 g, Fiber 1 g, Protein 30 g

CHINESE FRIED RICE WITH SHRIMP



Chinese Fried Rice with Shrimp image

This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.

Provided by karen

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cooked rice, cold
3 tablespoons oil
3/4 cup scallion, sliced
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups diced cooked shrimp (optional) or 1 1/2 cups diced cooked chicken (optional)
1 egg, beaten
3 tablespoons parsley, minced
1 tablespoon soy sauce

Steps:

  • Make rice in advance and refrigerate.
  • Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
  • Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
  • Make a well in the center of the rice and pour the egg into it, stirring until barely set.
  • Stir egg into the rice mixture.
  • Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
  • For Vegetarian omit both the chicken and the shrimp.

SHRIMP FRIED RICE



Shrimp Fried Rice image

Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup olive oil, plus more as needed
1 pound peeled and deveined medium shrimp, thawed if frozen
Salt
1/2 teaspoon garlic powder
1 medium onion, diced
1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
1/4 cup soy sauce, or to taste
2 tablespoons unsalted butter
4 large eggs
Yum Yum Sauce, for serving

Steps:

  • Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
  • Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
  • Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
  • Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
  • Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

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