SHRIMP FRIED RICE

SHRIMP FRIED RICE
SHRIMP FRIED RICE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 - 3 1/2

    OZ BAGS BOIL IN BAG LONG GRAIN RICE

  • 1 - 10

    OZ PKG FROZEN GREEN PEAS

  • COOKING SPRAY

  • 2

    LARGE EGGS, LIGHTLY BEATEN

  • 1

    TBSP CANOLA OIL

  • 1

    CUP CHOPPED GREEN ONIONS

  • 1

    TBSP BOTTLED GROUND FRESH GINGER (SUCH AS SPICE WORLD)

  • 12

    OZ MEDIIUM SHRIMP, PEELED AND DEVEINED

  • 2

    TBSP RICE VINEGAR

  • 2

    TBSP LOW - SODIUM SOY SAUCE

  • 1

    TSP DARK SESAME OIL

  • 1/4

    TSP SALT

  • DASH CRUSHED RED PEPPER

Directions

COOK RICE ACCORDING TO PKG DIRECTIONS, OMITTING SALT AND FAT. DRAIN. REMOVE RICE FROM BAGS, & RETURN TO PAN. ADD PEAS TO PAN, STIRRING WELL. COVER & KEEP WARM. HEAT A NONSTICK SKILLET OVER MEDIUM HIGH HEAT. COAT PAN WITH COOKING SPRAY. ADD EGGS TO PAN, COOK 1 MINUTE OR UNTIL SET. REMOVE EGGS FROM PAN. COARSELY CHOP. RETURN PAN TO HEAT, ADD CANOLA OIL TO PAN. ADD ONION AND GINGER TO PAN, SAUTE 1 MINUTE. ADD SHRIMP TO PAN, SAUTE 2 MINUTES OR UNTIL SHRIMP ARE DONE ADD SHRIMP MIXTURE AND EGGS TO RICE MIXTURE, STIR WELL. COMBINE VINEGAR AND THE REMAINING INGRIEDIANTS, STIRRING WELL. DRIZZLE VINEGAR MIXTURE OVER RICE MIXTURE, STIR WELL.

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