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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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!

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    • on September 03, 2004

      Very good week-night supper. I used a little more or some of the vegetable ingredients and skipped the celery and the watercress. I also used a little more oil than indicated but all in all a very good recipe, although I didn't understand the reason behind the rice setting and next time I may skip that step. Thanks for sharing!

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    Nutritional Facts for Shrimp and Vegetable Fried Rice

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.6
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 36.4 mg
    Sodium 490.9 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 5.4 g
    Sugars 3.7 g
    Protein 9.7 g


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