Oriental Shrimp And Rice
Oriental Shrimp and Rice combines tender shrimp, fragrant rice, and vibrant vegetables in a savory soy sauce base, perfect for a quick, flavorful meal suitable for any seafood lover.
Ingredients
Instructions
- Peel and devein the shrimp; set aside.
- Combine water and soy sauce in a large Dutch oven.
- Bring the mixture to a boil.
- Add rice, cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Saute chopped onion and green pepper in 2 tablespoons melted butter until crisp-tender.
- Add shrimp and saute over medium heat for 3 minutes or until shrimp is done.
- Stir the cooked shrimp and vegetables into the rice.
- Melt the remaining 2 tablespoons of butter in a large skillet.
- Add beaten eggs to the skillet.
- Cook without stirring until eggs begin to set on the bottom.
- Draw a spatula across the bottom of the pan to form large curds.
- Continue cooking until eggs are thickened but still moist.
- Stir the eggs and pepper into the rice mixture; toss gently.
- Garnish with chopped green onion if desired.
Tips & Substitutions
For enhanced flavor, consider marinating the shrimp in soy sauce and garlic for 15-30 minutes before cooking. You can substitute the long grain rice with jasmine or basmati rice for a fragrant dish. If you're looking for a lighter version, replace butter with olive oil. Adding vegetables like broccoli or snap peas can boost nutrition and color, making it reminiscent of Shrimp And Broccoli.
Serving Suggestions
This dish is perfect as a standalone meal but pairs beautifully with a side of steamed vegetables or a fresh salad. For an Asian-inspired dinner, serve it alongside spring rolls or a light soup. Garnish with additional green onions for freshness and a pop of color. You can also explore other delicious options like Stir-Fried Pineapple Rice to complement your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave in short intervals, stirring occasionally to prevent drying out. Alternatively, you can heat it in a skillet over medium heat, adding a little water to help steam the rice and ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Shrimp And Rice contains roughly 1010 calories, with 15g protein, 84g carbohydrates, and 70g fat. It is an excellent source of vitamin C (120% of the Daily Value), protein (30% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2750mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used! Just ensure they are thawed completely before peeling and deveining. This can be done overnight in the refrigerator or quickly by placing them under cold running water. Frozen shrimp may require a slightly longer cooking time, so ensure they are opaque and cooked through.
What can I do if I don't have soy sauce?
If you don't have soy sauce, you can substitute with tamari or coconut aminos for a gluten-free option. Alternatively, a mixture of Worcestershire sauce and a splash of vinegar can mimic the umami flavor of soy sauce, though the taste will vary slightly. Adjust the quantity based on your preference.
How can I make this recipe spicier?
To add some heat to the dish, incorporate crushed red pepper flakes or a dash of sriracha when sautéing the onions and green peppers. You can also serve it with chili sauce on the side for those who prefer an extra kick. Experimenting with spices can create a unique spin on this Oriental Shrimp And Rice recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).