Shrimp and egg fried rice
This recipe is the perfect quick and easy recipe for any day of the week! Inexpensive, healthy and packed with flavour; it will be your go-to recipe especially when all the ingredients can be easily substituted or altered with any ingredients you want such as changing the shrimp for other protein choices or using your favorite vegetables!
Recipe by Chef Wallace Wong
Location: Toronto, ON
Servings: 4 people
Preparation time: 18 - 20 minutes
Chef Wallace Wong
Ingredients
- 1lb Medium Shrimp, Shell off and Deveined (tail on for preference)*
- 1 tbsp Chicken Bouillon Powder or Vegetable Bouillon Powder
- 4 Eggs, beaten
- 1 oz Fresh Ginger, finely chopped or 1.5 tsp of ground ginger
- 2 Garlic Cloves, finely chopped
- 4 Cups Day Old Brown Rice, cooked
- 2 tbsp reduced sodium Dark Soy Sauce
- 2 tbsp reduced sodium Light Soy Sauce
- 2 cups of your choice of frozen vegetables, cooked
- 2 Green Onions, finely chopped
- Salt to taste
- Cooking Spray or oil of choice
* Can substitute shrimp for chicken, tofu, meat substitute
Preparation
In a bowl, marinate the shrimp with the chicken bouillon powder for at least 5 minutes. Set aside
In a large bowl, combine the beaten eggs with the day old rice. Mix thoroughly until all the rice is coated. This step can be accomplished easily with a KitchenAid® Hand Mixer, and it is sure to inspire your next culinary endeavor.
Heat up a large non-stick pan on high heat and add the cooking spray. Add the shrimp in one even layer or in batches if it cannot fit. Cook for 2-3 minutes or until golden and flip to cook the other side for another 1-2 minutes. Set aside and reserve. This step can be accomplished easily with a KitchenAid®Cooktop, and it is sure to inspire your next culinary endeavor. KitchenAid®Cooktops make this task easy, while also allowing you to experiment with food in the future.
Add some more cooking spray to the pan and add in the ginger and garlic. Cook for 30 seconds until fragrant and add in the egg rice mixture.
Cook the rice for 5-8 minutes stirring constantly to ensure all the egg and rice cooks and separates
Turn down the heat to medium and add back the shrimp along with the dark and light soy sauce along with cooked vegetables. Stir everything together until incorporated.
Turn off the heat and add ¾ of the chopped green onions, mix to incorporate.
Garnish with the remaining green onions and enjoy.
Nutrition Facts
Per serving (300 g)
Calories: 200
- Fat: 5 g (Saturated: 1.5 g)
- Carbohydrates: 48 g
- Fibre: 0 g
- Sugars: 1 g
- Protein: 22 g
- Cholesterol: 255 mg
- Sodium: 820 mg
- Potassium: 250 mg
- Calcium: 75 mg
- Iron 1.25 mg
