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CAMPBELL'S® Shrimp Fried Rice

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"Cooking rice in broth is a simple way to infuse maximum flavor into this simple dish."
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25 m servings
Original recipe yields 4 servings


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  1. In a medium saucepan, bring rice and broth to a boil. Reduce heat to low, cover, and cook until liquid has been absorbed and rice is tender, about 15 minutes. Set aside.
  2. Meanwhile, in a small bowl, toss cornstarch with shrimp until coated.
  3. In a large non-stick skillet, heat oil over medium high heat; add ginger and shrimp and cook shrimp just until opaque, about 3 minutes.
  4. Stir in rice, green onions, and peas and cook to heat through. Pour eggs and soy sauce over top and cook for 1 minute more. The heat from the rice will cook the egg.


  • Recipe Tips:
  • Serve with lime wedges and crushed peanuts if desired.
  • This recipe keeps well in the fridge and will taste just as delicious as leftovers.
  • Nutrition Facts (per serving): Calories 520 Fat 8 g Sodium 1150 mg Carbohydrate 80 g Dietary Fiber 2 g Protein 33 g Calcium 10 %DV

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