Try this Colorful Shrimp Fried Rice recipe, or contribute your own.
Suggest a better descriptionIn a small skillet over medium heat with a little water, cook shrimp until pink. Remove, cool. Peel and devein shrimp; slice them in half lengthwise and set aside.
Bring water and salt to boil in a 2-quart saucepan; stir in rice, reduce heat, cover and simmer for 20 minutes. Remove from heat, fluff rice gently with a fork and set aside.
Heat oil in a large heavy skillet over medium heat until a drop of water sizzles in the oil. Add celery, onions, garlic and gingerroot. Cook, stirring, for 2 minutes. Add red bell pepper and cook for 3 minutes more. Stir in the cooked rice, beef broth and ham; cook for 2 minutes. Add lightly blanched snow peas and shrimp. Cook for 1 minute.
Whisk together eggs and soy sauce in a small bowl. Push the rice mixture to the sides and scramble the eggs in the center. When eggs are set, fold into the rice. Finally, stir in finely chopped green onions. Serve hot.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 360 | ||
Calories from Fat: 72 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 194.2mg | 60 % | |
Sodium 252.4mg | 9 % | |
Potassium 528.5mg | 14 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 45.4g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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