out of 8 reviews
Shrimp Fried Rice
Wok-tossed rice loaded with shrimp and veggies.
Ingredients
- 600g Cooked rice (cold) 4 cups
- 400g Shrimp (peeled and deveined) 14 oz
- 2 Eggs (beaten)
- 2 Garlic cloves (minced)
- 3 Spring onions (chopped)
- 150g Frozen peas & carrots 1 cup
- 45ml Gluten-free soy sauce 3 tbsp
- 5ml Sesame oil 1 tsp
All ingredients shown in metric. Imperial measurements shown on right for reference.
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Preparation
10
minutes
Cooking
15
minutes
Method
Heat oil in a wok and scramble the eggs. Remove and set aside.
Stir-fry the shrimp until pink. Remove and set aside.
Sauté garlic, peas and carrots briefly.
Add the cold rice, breaking up clumps. Stir-fry for 3–4 minutes.
Return eggs and shrimp, splash with soy sauce and sesame oil, and toss with spring onions.
Nutritional & Dietary
Gluten Free
Wheat Free
Dairy Free
Nut Free
Wholegrain Pitta Breas
As used in this recipe
