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Chinese: Shrimp Fried Rice

 
Chinese: Shrimp Fried Rice
248

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

Yield

3

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free
 

Ingredients

1 x rice
cooked, cold
*
3 large eggs
slightly beaten
cup shrimp
raw, cleaned, and slivered
*
cup chinese barbeque pork
*
½ teaspoon cornstarch
1 teaspoon wine
*
1 tablespoon soy sauce, tamari
¼ teaspoon monosodium glutamate
optional
*
2 each scallions, spring or green onions
diced
1 teaspoon salt
1 x peanut oil
*

Directions

Pan-fry the eggs into thin sheets in a frying pan.

Remove and cut into small strips.

Heat peanut oil over high heat.

Stir-fry shrimp and chicken.

When done, sizzle in 1 teaspoon wine.

Add the cooked rice.

Stir until well-mixed. Add 1 tablespoon. soy sauce, ¼ teaspoon MSG and the diced green onion. Add 1 teaspoon salt (or more).

Stir-frry for at least 10 minutes over MEDIUM heat.

Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use day-old rice.

If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.

 

* not incl. in nutrient facts

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Comments

lynn in ma
Leicester, MA, United States
 about 3 years ago

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 30316% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1143mg 48%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 3%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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