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    Home » Main » Shrimp Fried Rice with Peppers Recipe

    Shrimp Fried Rice with Peppers Recipe

    Published: Aug 15, 2015 · Modified: Dec 3, 2020 by Megan Porta · This post may contain affiliate links.

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    This dinner is a delicious twist on shrimp fried rice. Use up the vegetables you have on hand and cook up some rice. It’s versatile and acts as a main OR side dish! Dinner is done in under 30 minutes!

    This week is proof that despite all attempts at mapping out time, plans can become unhinged in the blink of an eye. I had grand plans to catch up on work, laundry, cleaning and so much more. But two sick boys (at separate 48-hour intervals) threw a wrench into my neatly organized week. As always, we readjusted and made things work. Things are never dull around here! I think I secretly prefer it that way.

    Here’s to a great weekend and a healthy week ahead for all! Enjoy this delicious recipe. My stepmom and I prepared this while we were in North Carolina last month. She, my dad and I basically just inhaled it in one sitting. It was so yummy when I drizzled a bit of soy sauce over the top. Yum!

    Start with two hues of bell peppers and some green onions. Add shishito or poblano peppers, eggs, rice and shrimp…that’s it!

    What To Serve With Fried Rice – 19 ideas!

    If you need ideas about what to serve with fried rice, read on for 19 delicious ideas so you can serve a complete meal to the entire family.

    Shrimp Fried Rice with Peppers

    A peppery twist on delicious shrimp fried rice! Great as a main OR side dish!
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    Course: Main Course
    Cuisine: Asian
    Prep Time: 9 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 525.91kcal
    Author: Megan Porta

    Ingredients

    • 3 tbsp. extra-virgin olive oil
    • 1 yellow bell pepper seeded and sliced
    • 1 red bell pepper seeded and sliced
    • 1 bunch green onions sliced
    • 4-5 shishito peppers OR 1 poblano pepper, seeded and sliced
    • 4 large eggs
    • 2 cups cooked rice
    • 24 oz.  bag frozen cooked peeled and deveined shrimp tail-off
    • Sriracha or soy sauce for drizzling before serving

    Instructions

    • In a large skillet, heat olive oil over medium heat. Add the yellow and red peppers along with the green onions. Cook for 3 minutes, or until soft and fragrant. Add the shishito or poblano peppers and cook for an additional 3 minutes.
    • Create 4 “pockets” within the pepper mixture and crack an egg into each hole. Let eggs cook for 3-4 minutes and scramble them into the pepper mixture with a spatula until cooked through. Add rice and shrimp to the skillet and cook, stirring, until mixture is warmed through, approximately 5 minutes.
    • Serve warm and drizzle sriracha or soy sauce over the top.

    Nutrition

    Calories: 525.91kcal | Carbohydrates: 39.14g | Protein: 49.4g | Fat: 18.43g | Saturated Fat: 3.97g | Cholesterol: 544.7mg | Sodium: 1940.91mg | Fiber: 2.98g | Sugar: 7.55g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Comments

    1. Ed M

      August 15, 2015 at 4:52 am

      Oh, I so remember the wonderful chaotic days when my 2 boys were little. And now that they're 36 & 33 I kind of miss those days. Enjoy them while you can.

      I plan to enjoy this recipe, too. Thanks

      Reply

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