Comida Kraft
Recipe Box

Shrimp Fried Rice Recipe

Shrimp Fried Rice is rated 4.156626506024097 out of 5 by 83.
Prep Time
10
min.
Total Time
22
min.
Servings

4 servings, about 1 cup each

Swim on over and try our Shrimp Fried Rice recipe! In just 20 minutes, you'll be able to enjoy the tasty result of your Shrimp Fried Rice recipe creation.

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What You Need

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Make It

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  • Heat oil in large nonstick skillet on medium-high heat. Add ham and vegetables; cook 4 min., stirring constantly.
  • Add shrimp; cook and stir 4 min. or until shrimp turn pink.
  • Stir in rice, soy sauce and egg; cook 2 to 3 min. or until egg is set and ham mixture is heated through, stirring occasionally.

Special Extra

Add any extra vegetables, such as chopped carrots, zucchini and/or bell peppers, to the hot oil in skillet with the ham and other vegetables.

Creative Leftovers

This recipe is a great way to use up leftover cooked rice.

Servings

  • 4 servings, about 1 cup each

Nutritional Information

Serving Size 4 servings, about 1 cup each
AMOUNT PER SERVING
Calories 280
Total fat 10g
Saturated fat 2g
Cholesterol 160mg
Sodium 1430mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 2g
Protein 24g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from After YEARS of going to an Asian restaurant, I finally made this recipe tonight and it was... After YEARS of going to an Asian restaurant, I finally made this recipe tonight and it was fantastic! Now I know I can make this delicious recipe at home!! It was extremely quick and easy. For those of you in a crunch for time, go to the salad bar at your local store on the way home from work for some of the items. They're all ready for the fry pan! This is also a great idea if you don't use the remainder of the items very often. Using prepped items from a salad bar for this recipe will save you $$ in the long run by avoiding throwing out unused produce.
Date published: 2006-01-29
Rated 4 out of 5 by from It was good, I omitted the mushrooms and green onions and added sesame oil and the peas and carrots... It was good, I omitted the mushrooms and green onions and added sesame oil and the peas and carrots frozen mixture. I also didn't measure anything, just kind of eyeballed it. It is important to use day old cold rice. while i was prepping i took the rice out of the fridge and put it on a plate to break up some of the clumps
Date published: 2013-08-15
Rated 5 out of 5 by from I came across this recipe in the Summer 2010 edition of Food & Family magazine. I came across this recipe in the Summer 2010 edition of Food & Family magazine. I had all of the ingredients, plus a few stalks of fresh asparagus from my garden. The only other thing I added was a healthy teaspoon of Sesame Oil (I like the smokey flavor). My husband and I really enjoyed the recipe. We live in a small town with a decent Chinese restaurant, but, oh my, how wonderful to make something delightfully tastey as well as fresh at home! This is definitely on my Keepers List!
Date published: 2010-05-21
Rated 4 out of 5 by from I made this recipe using left over cold stemed rice from the night before. I made this recipe using left over cold stemed rice from the night before. I sauteed chopped broccoli, fresh mushrooms, and corn with ginger and garlic powder. Added frozen shrimp and cooked until shrimp was just about done. Then added cold rice and fried until rice was brown and slightly crunchy adding a little more ginger and garlic powder. It was delicious!! Better than if I had ordered from a restaurant. So easy and flavorful this recipe will definitely get repeated!!
Date published: 2005-07-12
Rated 4 out of 5 by from I made this last night for dinner as a main dish..it turned out great! I made this last night for dinner as a main dish..it turned out great! i followed directions exaclty, although you can switch up the vegetables if you like. my only little complaint was that it was a little salty (from the ham) and i am not a big ham eater so next time i will probably leave it out. overall a great hearty satisfying dish as a main course or as a side dish.
Date published: 2011-06-25
Rated 4 out of 5 by from This was quick and easy. This was quick and easy. My picky husband liked it. I did not have green onions, so I used about a 1/4 cup of white onion instead. I also used 2 cups of Minute Rice instead of measuring out the 1 1/2cups. Next time, I might add a little red pepper flakes and another dash of soy sauce to jazz up the extra 1/2c of rice.
Date published: 2012-11-27
Rated 4 out of 5 by from I liked this because it was so simple,yet flavorful! I liked this because it was so simple,yet flavorful!! I didn't add the ham or mushrooms and it was still delicious. I also added peanuts,which gave it a little crunch and extra bonus taste. The only thing I would suggest is cooking the egg on the side then adding it to the dish. I would definetly make this again!!
Date published: 2008-08-24
Rated 5 out of 5 by from I made this recipe with what I had on hand (sweet onion, green pepper, left out the peas as my son... I made this recipe with what I had on hand (sweet onion, green pepper, left out the peas as my son doesn't like them), and instead of shrimp I used boneless skinless chicken breast. It was delicious and a "keeper" recipe as far as my family was concerned. Making it again for dinner this week.
Date published: 2010-08-31
  • 2016-09-25T11:00CST
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