Best Fried Rice The Shrimp N Slide Recipe By Tasty Recipes
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
FRIED RICE: DEVIOUS SHRIMP SCRAMBLE RECIPE BY TASTY
Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, fresh vegetables, large eggs, cauliflower rice, soy sauce, sesame oil
Provided by Codii Lopez
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
- In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
- To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
- Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 49 grams, Fat 24 grams, Fiber 8 grams, Protein 45 grams, Sugar 25 grams
FRIED RICE: THE SHRIMP 'N' SLIDE RECIPE BY TASTY
Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, fresh vegetables, large eggs, white rice, soy sauce, sesame oil
Provided by Codii Lopez
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
- In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
- To the pan, add the vegetables and cook until heated through, about 3 minutes.
- In a small nonstick pan, fry the eggs over easy, about 2 minutes.
- Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
- Top with the fried eggs and serve.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 99 grams, Fat 21 grams, Fiber 5 grams, Protein 43 grams, Sugar 21 grams
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