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CB's Shrimp Fried Rice

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"I'm not a shrimp fan, but I made this shrimp fried rice for my husband one night and he's begged for it ever since. It works equally well with pork, chicken, beef, or veggies. We now have Chinese night at home!"
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Ingredients

30 m servings 415
Original recipe yields 6 servings

Directions

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  1. Whisk eggs and water together in a small bowl.
  2. Melt butter in a large nonstick frying pan or wok over medium heat. Add egg mixture and cook, without stirring, until almost firm, 1 to 2 minutes. Flip and cook for 1 minute more. Carefully transfer egg to a plate and slice into thin strips, about 2 1/2-inches long.
  3. Heat oil in the same pan over medium-high heat. Add rice and cook, stirring constantly, until rice is nicely separated and firm, but not browned, 3 to 5 minutes. Add shrimp, soy sauce, sesame oil, and pepper. Reduce heat to medium and cook, stirring constantly, for 3 minutes. Add green onion and egg strips; cook for 1 minute.
  4. Season with salt and additional soy sauce if needed.

Footnotes

  • Cook's Notes:
  • Please note that your rice must be cold! Rice from a rice cooker that has been refrigerated overnight is optimal for this recipe. Rice that is too wet or not chilled enough before cooking will not yield optimal results.
  • I use frozen small shrimp (the kind intended for shrimp salad) that has been thawed. Use larger shrimp if you prefer.

Nutrition Facts


Per Serving: 415 calories; 20.1 39.7 18 176 952 Full nutrition

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