Shrimp Fried Rice
Shrimp Fried Rice
Servings 6
Calories 442kcal
Ingredients
- 3 cups rice cooked
- 1 lb shrimp small or medium
- 2 cloves garlic minced
- 1/2 teaspoon ginger minced plus 1/2 teaspoon
- 1 teaspoon salt plus 1/2 teaspoon
- 1/2 teaspoon lemon juice plus 1/2 teaspoon
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 teaspoon cornstarch
- 1 teaspoon maggi seasoning optional
- 1 egg large
- 1 tablespoon canola oil
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/4 teaspoon turmeric
- 1 cup peas and carrots frozen thawed
- 1/2 cup whole kernel corn
- 3 green onions
Instructions
- Clean shrimp, wash thoroughly and sprinkle 1/2 teaspoon lemon juice, 1 teaspoon salt, 1/2 teaspoon ginger, black pepper, paprika, and cornstarch. Mix and set aside.
- Beat egg in a small bowl and add the other 1/2 teaspoon lemon juice. Set aside.
- In a large pan, heat one tablespoon canola and one tablespoon sesame oil. Cook shrimp until pink, then remove unto a plate.
- Add the other tablespoon of sesame oil to the pan, add green onions and saute for about 1 minute, then add garlic and remaining ginger.
- Add peas and carrots, corn, and stir for about 1 minute.
- Add rice and mix, add soy sauce, Maggi seasoning, turmeric, 1/2 teaspoon salt, and stir to combine all the ingredients thoroughly.
- Make a space in the middle of the pan by pushing the rice aside, add beaten egg and whisk until set. Stir in all the ingredients.
- Add cooked shrimp and mix all ingredients and allow everything to cook thoroughly for about 2 minutes. Remove from heat. Serve warm.
Nutrition
Calories: 442kcal | Carbohydrates: 80g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 778mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2329IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg