Omelette-Covered Shrimp Fried Rice
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- ¾ cup (175 mL) Uncooked rice
- 4 oz (115 g) Diced shrimp
- 10 Pieces broccoli
- 1 oz (30 g) Diced Chinese broccoli
- 5 Eggs
- 4 tsp (20 mL) Cooking oil (canola or vegetable)
- 1 oz (30 g) Chopped green onion
- ½ tsp (2.5 mL) Salt
- ½ tsp (2.5 mL) Sugar
Instructions
- Step 1
Cook rice according to package direction. After the rice is cooked, remove and let it cool overnight.
- Step 2
Boil 3 ½ of water in a pot. Add shrimp, broccoli and Chinese broccoli, and cook for 3 minutes. Drain and set aside for later use.
- Step 3
Break eggs into a large mixing bowl and beat until well mixed. Divide the egg mixture into two equal portions in two smaller bowls. Put aside for later use.
- Step 4
Heat wok with 2 tsp. of cooking oil. Add one of the two bowls of egg mix from step 3 plus the rice from step 1. Next, add the boiled shrimp and Chinese broccoli from step 2, and stir-fry for 5 minutes on low heat.
- Step 5
Season the above fried rice with salt and sugar, and add chopped green onion. Mix well and stir-fry for another minute. Take the fried rice out and set aside for later use.
- Step 6
Using the same wok, heat 2 tsp. oil, and add the second bowl of egg from step 3. Cook for 2 minutes to form an omelette. Slowly add fried rice from step 5 on top. Once all the rice is added, flip the egg omelette over so that the rice is covered by the egg.
- Step 7
Serve on a plate and garnish with broccoli.
Tips
Tips:
Use 16 oz. of cooked rice if you have it ready on hand
The ratio of water to rice is usually 2:1 but may vary depending on the type of rice you are using
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 308 |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 33 g |
| Fibre | 2 g |
| Sugars | 1 g |
| Protein | 17 g |
| Sodium | 441 mg |
