Shrimp Egg Fried Rice Recipe

Shrimp & Egg Fried Rice EatingWell

WebSep 19, 2023 · Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright …

1. Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.
2. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.
3. Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).

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Easy 30Minute Shrimp Fried Rice Healthy Nibbles

WebJul 31, 2018 · Heat 1 tablespoon of vegetable oil on a large frying pan over medium-high heat. Add the shrimp and cook for about 3 to 4 minutes, …

Rating: 5/5(12)
1. Heat 1 tablespoon of vegetable oil on a large frying pan over medium-high heat. Add the shrimp and cook for about 3 to 4 minutes, until they start to turn orange. Flip the shrimp over and cook a few minutes more. Transfer the shrimp to a plate.
2. Crack 2 eggs into a small bowl and beat them together. Beat the last egg in a separate bowl.
3. Heat a large sauté pan or a wok with 1/2 tablespoon of the vegetable oil over medium-high heat. Once the pan is hot, add the 2 beaten eggs and scramble them for about 30 seconds, until they're fluffy and no longer runny. Transfer the eggs to a dish and turn off the heat. Wipe off the pan or wok with a damp kitchen towel.
4. Drizzle the remaining 1 1/2 tablespoons of oil in the pan or wok over medium-high heat. Add the onions and cook them for about 2 minutes, stirring constantly. Add the ginger, and cook for another minute. Next, add the mixed vegetables, scallions, and salt and cook for another 1 to 2 minutes. I like to save some of the scallions (the dark green part) for garnish.

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