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5 from 6 votes
Nutrition Facts
Quick and Easy Fried Rice
Amount Per Serving (1 cup)
Calories 188 Calories from Fat 32
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 0.9g
Cholesterol 369mg 123%
Sodium 506.4mg 21%
Potassium 657.6mg 19%
Total Carbohydrates 16.7g 6%
Dietary Fiber 1.4g 6%
Sugars 1g
Protein 45.2g 90%
Vitamin A 24.6%
Vitamin C 21.3%
Calcium 20%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 1 cup servings
Quick and Easy Fried Rice
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 

Quick and easy fried rice is perfect for busy weeknights and meets all of requirements for a fast, tasty meal that's sure to satisfy the whole family!

Ingredients
  • 2 large eggs, beaten
  • 1 pound raw medium-sized shrimp, deveined and shelled
  • 2 cups cooked rice, white or brown
  • 2 cups bok choy, stems and leaves sliced thinly
  • 1/2 cup frozen corn
  • 1/2 cup frozen edamame
  • 1/2 cup green onions, sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • Optional extras: 1/2-inch freshly grated ginger, 4 cloves minced garlic, 1 teaspoon hot sauce, 1 teaspoon sesame oil
Instructions
  1. Heat a teaspoon of oil or butter in a large skillet over medium heat. Scramble eggs, slightly. When the eggs are just barely cooked, transfer them to a clean dish and set aside.
  2. It is not necessary to clean the pan - increase heat to medium-high and add another teaspoon of oil to the pan. Sear the shrimp on all sides, stirring frequently. Remove shrimp from heat after seeing pink on both sides, as not to overcook shrimp (you will be adding it back to heated skillet). Set shrimp aside in a clean dish.

  3. Again, it is not necessary to clean pan - decrease heat to medium, add another teaspoon of oil to the pan and stir in the cooked rice. Immediately, add soy sauce, rice wine vinegar, green onions (and ginger and garlic, if using), and stir. Add the bok choy, corn and edamame, stirring to combine. Stir in the eggs and shrimp. Stir and continue to cook until everything is cooked through.

  4. Taste and add a tablespoon more of soy sauce and rice wine vinegar if needed. Add hot sauce and sesame oil if desired. (My family did not need to add extra soy sauce or rice wine vinegar. I used all optional ingredients noted.)
Recipe Notes

*This recipe moves very quickly. It's best to have all ingredients measured out, prepped and ready to go.
*Nutritional information calculated using all optional ingredients.

Author: Kim Lee
Course: Entree, Main
Cuisine: Chinese
Keyword: easy fried rice, quick fried rice, shrimp fried rice

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