Rainbow Fried Rice

Rainbow Fried Rice


  • Sauce:
  • 3 1/2 tablespoons low-sodium soy sauce
  • 2 1/2 tablespoons sake (rice wine)
  • 2 tablespoons water
  • 1 1/2 teaspoons dark sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Stir-fry:
  • 2 tablespoons vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup finely chopped green onions
  • 2 teaspoons minced fresh ginger
  • 1 1/3 cups chopped cooked shrimp (about 8 ounces)
  • 1 (10-ounce) package frozen green peas, thawed
  • 4 1/2 cups chilled cooked basmati rice


To prepare sauce, combine soy sauce through pepper in a small bowl, stirring with a whisk. Set aside.

To prepare stir-fry, heat vegetable oil in a wok over high heat. Add egg; stir-fry 30 seconds or until scrambled. Add onions and ginger; stir-fry 1 minute. Add shrimp, peas, and rice; stir-fry 3 minutes or until thoroughly heated. Stir in sauce mixture. Serve immediately.

    Leftover cold rice works best in fried rice dishes.
  • Yield: serves 5 (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving: 385
Caloriesfromfat per serving: 24%
Fat per serving: 10.6g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 3.1g
Polyunsaturated fat per serving: 5.1g
Protein per serving: 19g
Carbohydrate per serving: 54g
Fiber per serving: 5.9g
Cholesterol per serving: 131mg
Iron per serving: 3.9mg
Sodium per serving: 690mg
Calcium per serving: 58mg