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Chinese Shrimp Fried Rice

Chinese Shrimp Fried Rice

Leftover ham, pork, or chicken can be used instead of shrimp.
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Serves 8

  • 4 tablespoons vegetable oil, divided
  • 2 beaten eggs
  • 4 1/2 ounces shelled tiny whole shrimp
  • 1 cup Pictsweet frozen Mixed Vegetables
  • 1/3 cup Pictsweet frozen Chopped Onions
  • 4 cups cooked and cooled white rice
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce


In a large skillet, heat 2 tablespoons oil. Scramble eggs and transfer to a plate. In same skillet, saute shrimp, peas and carrots and onion 1 to 2 minutes until shrimp turns pink. Remove to plate with eggs. Add remaining 2 tablespoons of oil to pan. Blend in rice and cook over medium heat 5 minutes, stirring often. Add eggs and shrimp mixture to rice. Stir together over medium heat. Sprinkle with salt and soy sauce. Toss and serve.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 260
  • Total Fat: 13g
  • Cholesterol: 85mg
  • Sodium: 1120mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 1g
  • Protein: 9g

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