Fried Rice with Shrimp

90 Reviews
94% would make this recipe again

This super easy recipe is a good way to initiate teenagers to cook.

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Preparation : 10 min Cooking : 15 min
410 calories/serving

Ingredients

2/3 cup rice, long grain 120 g
1/2 cup frozen peas 60 g
1 eggs size large, beaten
1 1/2 tbsp canola oil 23 mL
20 shrimp, small 110 g
1/2 onions, finely chopped 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the rice. Cook the peas, still frozen, by plunging them 3-4 min in a small pot of boiling salted water. Drain them, then set aside. In a small bowl, beat the egg, then set aside.
  2. Heat half of the oil in a skillet over medium heat. When the oil is hot, stir the shrimp. Cook, with some stirring, until the shrimp lose its gray colour and turn pink, 3-4 min. Remove from the pan, using a slotted spoon, and transfer to a plate.
  3. Add the onion and sauté 2-3 min until it becomes translucent. Add the rice then stir-fry 2 min, breaking up the rice with a wooden spoon.
  4. Make a well in the rice, exposing the bottom of the skillet. Add the remaining oil then stir in the egg. Immediately stir-fry to incorporate the egg throughout the rice, until the egg is almost cooked through, 1-2 min. Put the shrimp back into the skillet. Stir in the peas, season with salt, and pepper then stir-fry 1-2 min until it is heated through.
  5. Serve on the warmed dishes.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

410

Fat

11 g

17 %

Saturated 1.6 g
+ Trans 0.2 g

9 %

Cholesterol

200 mg

Sodium

180 mg

7 %

Carbohydrate

54 g

18 %

Fibre

3 g

10 %

Sugars

4 g

Net Carbs

51 g

Protein

21 g

Vitamin A

20 %

Vitamin C

12 %

Calcium

6 %

Iron

20 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese, Niacin, Selenium, Vitamin B12, Vitamin E
Good source of  :
Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B6, Vitamin K, Zinc
Source of  :
Calcium, Copper, Fibre, Omega-3, Potassium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 1
Meat and Alternatives 2
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

90 Reviews (81 with rating only) 94% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 11, 2009 | I would make this recipe again

In making this recipe I was afraid that the taste would be a little bland, so I added some chopped celery as I added the onions, and towards the end of cooking I added some chopped scallions and a few drops of soya sauce. My husband loved it!

Useful 6
Anonyme
october 20, 2021 | I would make this recipe again

I sauteed 2 cloves of garlic with the shrimp, and then added a bit of soy sauce to the whole thing when it was finished - and it was really good. Surprisingly filling.

Useful 3
Anonyme
october 20, 2021 | I would make this recipe again

i love love this rice. I add a mix of scallops and shrimps along with tiny bits of carrots and cerery when stir frying onions...There are NO left overs.

Useful 2

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