I made this almost to recipe. The only thing I would do differently is follow the package directions for the instant brown rice as opposed to the directions given here. The rice came out soggy. I seasoned the shrimp with Chinese five spice powder and only used half of the sauce mixture. Will also remove the shrimp tails next time. It was annoying to pick them off while eating. It was very good. Will definitely make again.
Shrimp Fried Rice
From EatingWell: January/February 2013
This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.
8 Reviews for Shrimp Fried Rice
This was an ok dish and safe for children. With the sauces and ingredients, I expected more flavor than I ended up with. It's not bad, but next time i would add more ginger, garlic, and maybe a little more hoisin sauce to boost the flavor. Otherwise very healthy and light!
I also would go for cleaned and shelled shrimp. Mine still had their tails and it was annoying to remove while eating.
I had some leftover shrimp from quesadillas the night before and came across this recipe, so I thought I'd give it a try...even though I didn't have exactly have every ingredient. Fabulous! Quick, easy, yummy. Enuf said!
I do not like shrimp. I subtituted scallops. Hope that's ok. I took my serving, hubby ate the rest. He really llikes these recipes.
My husband and I love fried rice but never order it in restaurants because the portions are huge and there is often a 'grease factor' that seems unappealing. Eating Well has solved all these negatives. Our meal was delicious and just the right size with the emphasis on vegetables, not rice. We, happily, knew exactly what was in it and all we added was some garlic and heat and it was perfect.