Shrimp Fried Rice is a perfect side dish and also a perfect main dish. You can use any seafood in place of shrimp. I have used Ham as an additional texture and flavour. Also as the ham and rice are already cooked in advance the cooking time is vastly reduced. That means this becomes an ideal “get home from work time” meal as a meal for 4 is ready in 20 minutes. I normally serve it with Beef in Oyster Sauce, Sweet and Sour Pork and Chicken and Vegetable Spring Rolls. Also when served with these three dishes, it is a full meal for 4 people.
Shrimp Fried Rice
Fast to cook and fast to eat - what more do you need?
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Servings: 4 people
Calories: 286kcal
Ingredients
- 100 g ham diced, see note
- 2 cups shrimp medium, clean and deveined
- 1 medium onion finely chopped
- 2 large spring onions sliced thinly
- 4 large eggs beaten
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 100 g frozen peas
- 450 g rice see note
- 4-5 tbspn virgin oil
- Pepper to taste
Instructions
- When cooked, put to one side and allow the rice to cool fully.
- Heat a wok for 2 minutes. When the wok is hot, pour in vegetable oil, frozen peas and onions. Mix well and cook for 3 minutes.
- Mix in cold rice and shrimp and cook for about 3 minutes. Continue to stir constantly.
- Cook for another 4 minutes, stirring until the eggs are cooked and everything is mixed evenly.
Notes
Notes: Always cook the rice in advance and allow to cool. Doing this will prevent the rice from sticking when reheating. The Ham should also be cooked in advance.
Nutrition
Calories: 286kcal | Carbohydrates: 36g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 227mg | Sodium: 1200mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g
1 comment
So easy and so tasty. Added chillies for an extra kick and it worked