Try this Shrimp Fried Rice recipe, or contribute your own.
Suggest a better description1. Heat Oil in wok over high heat until almost smoking (400 degrees F +)
2. Stir fry shrimp until just opaque
3. Add crushed red pepper flakes (Optional) and stir for 1 additional minute
4. Begin scrambling eggs in seperate pan. Do not overcook.
5. Add rice to wok and stir fry until slightly browned.
6. Add soy sauce to taste
7. Add scrambled eggs and green onion to wok. Stir to combine.
Serve on heated plates with warmed saki.
Try to cook the rice at least 12 hours in advance. A day ahead is even better. Stale rice is far superior for stir frying than freshly made. Consider substituting brown rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (560g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 790 | ||
Calories from Fat: 94 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 489.6mg | 151 % | |
Sodium 14356.4mg | 495 % | |
Potassium 994.2mg | 26 % | |
Total Carbohydrate 105.7g | 31 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 102.1g | ||
Protein 67.1g | 96 % | |
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: 790
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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