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    You are in: Home / Recipes / Shrimp and Vegetable Fried Rice Recipe
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    Shrimp and Vegetable Fried Rice

    Shrimp and Vegetable Fried Rice. Photo by Ronn Cook

    1/1 Photo of Shrimp and Vegetable Fried Rice

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    50 mins

    2 hrs 50 mins

    sugarpea's Note:

    You'd never guess this flavor-packed fried rice is low cal/low fat. Even if you think you don't like brown rice, give it a try. You might be pleasantly surprised. The time for the rice to set is included in the prep and cook times.

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    Units: US | Metric


    1. 1
      Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
    2. 2
      Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
    3. 3
      Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
    4. 4
      Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.

    Ratings & Reviews:

    • on June 28, 2013


      This recipe makes quite nice fried rice. It's full of colorful vegetables that make it tasty as well as attractive. I am another who didn't follow the directions for the rice. I already had, in the refrigerater, cooked brown rice, so I used about 4 servings worth of that. I did use frozen green peas instead of snow peas, added some more fresh mushrooms, and omitted the watercress, but in general, followed the recipes for ingredients and amounts. I prefer the vegetables for fried rice to be chopped very fine, so ignored those directions. I used full sodium soy sauce rather than low sodium soy sauce, and on tasting the results at the end of cooking, I added about 2 tablespoons of Chinese rice wine. I think next time I'd like to add some egg, as the person who posted the picture seems to have. Thank you for posting this recipe. It's not exactly what I was aiming for, but it is good.

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    • on November 09, 2006


      I made several changes: I increased the amount of veggies and shrimp, excluded the ginger and watercress leaves, and I didn't set the rice aside for 3 1/2 hours. Despite it all, the recipe was a hit!

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    • on July 16, 2005


      I thought this was a lot of work but produced a solid one dish meal. I pretty much doubled everything (rice and veggies) though left the oil the same. Oh, and I didn't do the recommended thing with rice. I did cook it and then cool it first. Though I used instant brown rice because of time constraints I do not recommend that. Crisper rice would have been nicer. Like ellie I left some veggies out (celery and watercress) and added extra carrots and others. I also used a leek instead of green onion though ours ended up being the most pungent leek I have ever used and the flavor dominated a bit. My husband said he would have rather had the leek put on earlier and cooked a bit more, but I liked the crispness. Oh, and I rehydrated some dehydrated shitakes and I loved that touch too. This was a nice healthy meal. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Shrimp and Vegetable Fried Rice

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 164.9
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.3 g
    Cholesterol 36.4 mg
    Sodium 490.1 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 3.5 g
    Sugars 3.7 g
    Protein 8.1 g

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