Shrimp Fried Rice
- In medium saucepan, bring rice and broth to a boil. Reduce heat to low, cover and cook until liquid has been absorbed and rice is tender, about 15 minutes. Set aside.
- Meanwhile, in a small bowl, toss cornstarch with shrimp until coated.
- In a large non-stick skillet, heat oil over medium high heat; add ginger and shrimp and cook shrimp just until opaque, about 3 minutes.
- Stir in rice, green onions and peas and cook to heat through. Pour egg and soy sauce over top and cook for one minute more. The heat from rice will cook egg.
- Serve with lime wedges and crushed peanuts if desired.
- This recipe keeps well in the fridge and will taste just as delicious as leftovers.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Seafood Broth
Quick & Easy
Tried this tonite, Quick & tasty! I tried it per recipe but put 1.5tbsp extra Soya as we prefer rice bit darker. Then on my small 2nd serving I added about 1tbsp more soya and to me much better but that's personal preference. Found over all it was quite filling meal & .Intend to do this again but would add different mix of veggies. Lobster, scallops would make a different variation or combine these with shrimp. Just have fun with it. Cooked 2c rice but when combined in skillet thought 1.5c would do it so I have plenty extra (good) for leftover in next couple days.
Tom W. | August 21, 2018
Overall, pretty tasty. My first attempt didn't have enough Soy Sauce so I definitely had to add more than 1 tbsp. I LOVED how the cornstarch ginger shrimps turned out. Definitely a great, expected texture vs. regular stir fried shrimps. I had to use a touch less broth because I used a rice cooker.
Mark L. | December 13, 2018
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox