Name: CAMPBELL'S® Shrimp Fried Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups jasmine rice; 1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth; 1 tablespoon cornstarch; 1 pound peeled and deveined shrimp; 1 tablespoon sesame oil; 1 tablespoon minced fresh ginger; 6 green onions, chopped; 1 cup frozen peas; 2 eggs, lightly beaten; 1 tablespoon soy sauce

Directions

Step 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.

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Step 2

Meanwhile, in a small bowl, toss cornstarch with shrimp until coated.
Step 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.
Step 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.

Tips

This recipe keeps well in the fridge and will taste just as delicious as leftovers.

Tips

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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