Recipe Details
Ingredients
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3tablespoonsolive oil, divided
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1carrot, diced
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½green bell pepper, diced
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2cupsshrimp, peeled and deveined
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½onion, diced
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½(15.25 ounce) canwhole kernel corn, drained
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2clovesgarlic, thinly sliced
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2eggs, beaten (Optional)
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4cupscooked rice, cooled, or more to taste
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2tablespoonsoyster sauce, or more to taste
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2tablespoonssoy sauce
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4teaspoonsbutter, divided, or more as needed
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½teaspoonsalt
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4whole eggs (Optional)
Cooking Directions
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrot and bell pepper; cook and stir until slightly softened, about 5 minutes. Stir in shrimp, onion, corn, and garlic; cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid, reduce the heat to low, and let simmer.
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Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. Pour in beaten eggs and scramble until firm and no longer runny, 2 to 3 minutes. Gently mix scrambled eggs into shrimp and vegetables.
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Stir rice, oyster sauce, soy sauce, 3 teaspoons butter, and salt into shrimp mixture, tossing until thoroughly combined and rice and shrimp are coated with sauce.
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Heat remaining 1 teaspoon butter in a small nonstick skillet over medium heat until melted and no longer foaming. Crack one whole egg into the skillet, cover, and cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Transfer to a plate and repeat with remaining eggs, adding more butter as needed.
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Serve fried eggs on top of shrimp fried rice.
Tips
For a nice presentation, fill a small bowl with 1/4 of the fried rice. Gently press on the rice to compact it, then turn it out onto a serving plate. Top the dome of rice with a fried egg. Repeat with remaining rice and eggs.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories553 | |
% Daily Value * | |
Total Fat 23g |
29% |
Saturated Fat 7g |
33% |
Cholesterol 375mg |
125% |
Sodium 1209mg |
53% |
Total Carbohydrate 61g |
22% |
Dietary Fiber 3g |
10% |
Total Sugars 5g |
|
Protein 26g |
53% |
Vitamin C 17mg |
19% |
Calcium 95mg |
7% |
Iron 6mg |
31% |
Potassium 456mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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