CAMPBELL'S® Shrimp Fried Rice recipe

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2 cups jasmine rice
1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Seafood Broth
1 tablespoon cornstarch
1 pound peeled and deveined shrimp
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
6 green onions, chopped
1 cup frozen peas
2 eggs, lightly beaten
1 tablespoon soy sauce

Nutrition Info


  1. In a medium saucepan, bring rice and broth to a boil. Reduce heat to low, cover, and cook until liquid has been absorbed and rice is tender, about 15 minutes. Set aside.

  2. Meanwhile, in a small bowl, toss cornstarch with shrimp until coated.

  3. In a large non-stick skillet, heat oil over medium high heat, add ginger and shrimp and cook shrimp just until opaque, about 3 minutes.

  4. Stir in rice, green onions, and peas and cook to heat through. Pour eggs and soy sauce over top and cook for 1 minute more. The heat from the rice will cook the egg.

Recipe Yield

4 servings

Recipe Note

Cooking rice in broth is a simple way to infuse maximum flavor into this simple dish.

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