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Chinese: Shrimp Fried Rice

Chinese: Shrimp Fried Rice

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Submitted by weezer

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

YIELD

3 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1
X RICE
cooked, cold *
3 3
LARGE LARGE EGGS
slightly beaten
79
CUP ML SHRIMP
raw, cleaned, and slivered *
79
½ 2.5
TEASPOON ML CORNSTARCH
1 5
TEASPOON ML WINE *
1 15
TABLESPOON ML SOY SAUCE, TAMARI
¼ 1.3
TEASPOON ML MONOSODIUM GLUTAMATE
optional *
1 5
TEASPOON ML SALT
1

Directions

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken.

When done, sizzle in 1 teaspoon wine. Add the cooked rice.

Stir until well-mixed. Add 1 tablespoon. soy sauce, ¼ teaspoon MSG and the diced green onion. Add 1 teaspoon salt (or more).

Stir-fry for at least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note:

The cooked rice should not be sticky. It might even be better to use day-old rice.

If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.

* not incl. in nutrient facts Arrow up button

Comments


lynn in ma

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

 

 

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 303 16% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1143mg 48%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 3%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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