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Ingredients

1 ½ cups uncooked white rice 3 cups water 4 tablespoons vegetable oil 1 cup fresh bean sprouts ½ cup chopped onion 1 ½ cups cooked medium shrimp, peeled and deveined without tail ¼ cup chopped green onion 2 eggs, beaten 1 teaspoon salt ¼ teaspoon ground black pepper 4 tablespoons soy sauce ¼ teaspoon sesame oil

Nutrition Info

483.4 calories carbohydrate: 60.3 g cholesterol: 186.6 mg fat: 17.5 g fiber: 1.9 g protein: 20 g saturatedFat: 3.2 g servingSize: - sodium: 1637.6 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

4 servings

The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.