CAMPBELL'S® Shrimp Fried Rice recipe
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- 2 cups jasmine rice 1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth 1 tablespoon cornstarch 1 pound peeled and deveined shrimp 1 tablespoon sesame oil 1 tablespoon minced fresh ginger 6 green onions, chopped 1 cup frozen peas 2 eggs, lightly beaten 1 tablespoon soy sauce
Nutrition Info
Directions CAMPBELL'S® Shrimp Fried Rice
Directions
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In a 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 eggs and soy sauce over top and cook for 1 minute more. The heat from the rice will cook the egg.