Search thousands of recipes reviewed by home cooks like you.

Shrimp Fried Rice II

Shrimp Fried Rice II

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
OKBAT

OKBAT

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 1632 mg
  • 65%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

tlt
824

tlt

1/30/2006

I love shrimp fried rice and this is a quick and easy recipe to make - if you make the rice the night ahead! I've never had a problem with soggy rice this way - cold rice works the best. I found the original recipe too salty, so I cut the salt in half and use only 1 1/2 tablespoons of soy sauce. Everyone can always add more later to taste. Add the bean sprouts in step 3 as others have suggested. I also agree that the dish is better if the eggs are(partially) precooked. Here's what I do: When it comes time to add the eggs, move the rice/shrimp to the sides of your wok/skillet (be sure to use a large one) making a well in the middle. Pour in the eggs w/ salt and pepper, scramble after they've begun to set, and then mix with the rice/shrimp. This saves messing up another pan! (One trick I retained from another, not so good, fried rice recipe.) If you want to use small shrimp, add it later to avoid overcooking. Sometimes I substitute brown rice for white.

Sue Z Q
402

Sue Z Q

4/28/2003

Absolutely delicious and easy to prepare. Very flavorful!! The only thing I would do different is add more shrimp and use less soy sauce...it was a little salty for my taste.

DEEMEL
248

DEEMEL

12/10/2003

This shrimp fried rice recipe was very simple to follow, a breeze to make, and makes a very flavorful dish! The recipe's simple nature allows the cook the flexibility of adding other ingredients if they so desire. In my batch of rice, I added peas, extra bean sprouts, and cooked the eggs prior to adding them to the rice. With my next batch I will saute my (yellow) onions with the uncooked rice first prior to adding the water. This will add flavor to the rice itself, and make the rice fluffier. Overall, it's a real crowd pleaser, and maintains its flavor the next day! Try it!

Similar recipes