Shrimp Fried Rice Shrimp Fried Rice

Food styling by Michael Elliott/Judyinc.com | Prop styling by Lara McGraw Image by: Suech and Beck

For the best results, always use leftover cooked rice when making fried rice. 

  • Prep time 30 minutes
  • Total time 30 minutes

Ingredients

  • 1/4 cup sodium-reduced soy sauce
  • 1 tablespoon fresh ginger , minced
  • 1 teaspoon sesame oil
  • 3 strips bacon , chopped
  • 2 tablespoons vegetable oil
  • 8 green onions , chopped (white and green parts separated)
  • 2 cloves garlic , minced
  • 200 g large shrimp (31 to 40 count), peeled and deveined
  • 5 cups Big Batch White or Brown Rice (link to recipes in Method)
  • 2 cups chopped pineapples
  • 1 cup frozen peas , thawed
  • 1/3 cup chopped roasted cashews (optional)

Method

In small bowl, whisk together soy sauce, ginger and sesame oil; set aside.

In large nonstick skillet, cook bacon over medium heat, stirring occasionally, until lightly crisp, 6 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.

In same pan, heat vegetable oil over medium-high heat; cook white parts of green onions and garlic, stirring, for 30 seconds. Add shrimp; cook, stirring frequently, until pink and opaque throughout, 2 to 3 minutes. Add rice from Big Batch White Rice or Big Batch Brown Rice, pineapple, peas, bacon and soy sauce mixture; cook, stirring, until combined and warmed through, about 2 minutes. Sprinkle with green parts of green onions and cashews (if using).

Makes 6 to 8 servings.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 420 mg
  • Sugars 5 g
  • Protein 9 g
  • Calories 256
  • Total fat 10 g
  • Potassium 215 mg
  • Cholesterol 36 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g

%RDI

  • Iron 10
  • Fibre 0.0
  • Folate 11
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6
  • Vitamin C 23
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp Fried Rice

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