How to Make Perfect Shrimp Fried Rice
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Drink water, not alternative beverages. Having a soda or a cup of coffee every occasionally isn’t a horrible idea. It is definitely, however, a bad idea to exclusively drink soda or coffee. Choosing water as an alternative to other beverage adds to your body's health and helps it stay hydrated. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Water is often the key to successful weight reduction and healthfulness.
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We hope you got benefit from reading it, now let's go back to shrimp fried rice recipe. To make shrimp fried rice you need 6 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Shrimp Fried Rice:
- Take of Frozen Cooked Shrimp.
- Take of Frozen Mixed Peas And Carrots.
- You need of Scrambled Eggs.
- Prepare of Chopped Green Onion.
- Prepare of Uncle Ben's Boil In A Bag White Rice.
- You need of Soy Sauce.
Instructions to make Shrimp Fried Rice:
- De Thaw shrimp under warm water. When soft, cut in half and remove tails..
- Boil rice for 10 minutes.
- When rice is done boiling, take out of bag and spread on cookie sheet..
- Chop Green Onion.
- Scramble Two Eggs.
- Add Shrimp and Peas/Carrots mix to a mixing bowl and stir around..
- When rice is dry, warm a large pan with vegetable oil.
- Add rice to hot oil, and stir for a few minutes to coat rice..
- Add in shrimp/veggie mix.
- Add in soy sauce as rice is cooking.
- After 10 or so minutes, remove from hear, add green onion/eggs.
- After mixing rice mixture, serve.
I love shrimp fried rice and this is a quick and easy recipe to make - if you make the rice the night ahead! I've never had a problem with soggy rice this way - cold rice works the best. Shrimp fried rice is a one-pan wonder, full of plump shrimp, fluffy eggs, and toasty rice that can be adapted to your mood and the contents of your refrigerator. Plus, it's satisfying enough to be served. This shrimp fried rice recipe from Delish.com is a major weeknight win.
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