SHRIMP FRIED RICE

  

August 20, 2015

  • Prep: 5 mins
  • Cook: 20 mins

Directions

1In a large skillet, heat the Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil over high heat. Add rice, and sauté 5 to 7 minutes, or until browned, stirring occasionally.

2Add broth; bring to a boil over high heat. Turn off heat, cover, and let sit 5 to 7 minutes, or until broth has been absorbed.

3Stir in remaining ingredients, and cook over medium heat 4 to 6 minutes, or until heated through and liquid is absorbed. Serve immediately.

Ingredients

2 Tbsp. Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil

2 cups uncooked instant rice

1¾ cups chicken broth

1 (10-ounce) package frozen cooked salad shrimp, thawed

1 cup frozen peas, thawed

4 scallions (green onions), thinly sliced

2 Tbsp. soy sauce

¼ tsp. black pepper

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Nutrition Facts

Serving Size3

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