Easy Shrimp Fried Rice
Using rice that's already cold, day-old is ideal, is what stops this fried rice turning gluey — shrimp and egg are cooked separately first, then everything comes together in the wok at the end.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
easy
Cuisine
Chinese
quickhigh-protein
Ingredients
3 cupscooked, cold rice
300graw shrimp, peeled
2 tbspsoy sauce
2 / 2egg and spring onion
2 tbspoil
Instructions
1
Stir-fry shrimp in hot oil until pink, set aside.
2
Scramble the egg in the same pan.
3
Add the cold rice and fry until heated through.
4
Return shrimp to the pan, add soy sauce and spring onion, toss to combine.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
138
Protein
18.6g
Fat
7.1g
Carbs
0.5g
Fiber
0.1g
Sodium
489mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.