Shrimp Fried Rice

By The Canadian Living Test Kitchen

Tested till perfect

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Shrimp Fried Rice

Shrimp Fried Rice
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 563
pro 31 g
total fat 18 g
sat. fat 3 g
carb 68 g
fibre 4 g
chol 269 mg
sodium 506 mg
% RDI: -
calcium 11
iron 29
vit A 65
vit C 62
folate 29
  • Portion size: 4

Be absolutely meticulous when making enough rice for leftovers. Refrigerate it within one hour of cooking and keep leftover rice for no longer than 24 hours.

Ingredients

  • 2 tbsp 2tbspsesame seeds
  • 3 3eggeggs
  • 2 tsp 2tspsesame oil
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspvegetabIe oil
  • 3 3green oniongreen onions
  • 2 cloves 2clovesgarlic, minced
  • 1 1carrotcarrots, diced
  • 1/2 cup 1/2cupdiced sweet red pepper
  • 4 cups 4cupscold cooked rice
  • 1/4 cup 1/4cupwater
  • 1 pkg 1pkgfrozen small cooked shrimp, thawed
  • 1 cup 1cupfrozen peas, thawed

Preparation

In wok or large nonstick skillet, toast sesame seeds over medium heat, stirring, until golden, about 2 minutes. Transfer to small bowl; set aside.

In separate bowl, whisk eggs, sesame oil and 1/4 tsp (1 mL) of the salt. In wok, heat 1 tbsp (15 mL) of the vegetable oil over medium heat, swirling to coat. Pour in egg mixture; cook until beginning to set. Scrape spatula across pan to form large soft curds; cook, scraping with spatula, until thickened and moist but no liquid remains, 2 minutes. Transfer to plate; set aside.

Chop onions, keeping white and green parts separate. In wok, heat remaining oil over medium-high heat; stir-fry white parts of onions, remaining salt, garlic, carrot and red pepper until tender, about 5 minutes.

Add rice and water; stir-fry until rice is hot and liquid is evaporated, 3 minutes. Return eggs to pan. Add shrimp, peas and green parts of green onions; stir-fry until heated through, about 3 minutes. Sprinkle with sesame seeds.

Source : Canadian Living Magazine: October 2006

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