Although most of us think of fried rice as a dish we order in Asian restaurants, many cuisines have their own versions of fried rice that are definitely not Asian. A delicious and easy fried rice, adapted from a favorite cookbook, The Easy Puerto Rican Cookbook (which I highly recommend), is Puerto Rican Shrimp and Garlic Fried Rice. My version uses leftover white rice and a double dose of raw shrimp which is marinated and sautéed just so it’s pink. It has become a family favorite and is easy enough to make on a weeknight.


8 Servings

1 pound medium raw shrimp, peeled, deveined, and tails off
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

4 ounces thick sliced bacon, chopped
4 tablespoons butter
5 garlic cloves, finely minced
3 green onions including tops
4 cups cooked white rice, cooled

1. Place shrimp in a bowl; mix the paprika, salt, and pepper.
2. Sprinkle the mixture on the shrimp and stir. Let the mixture sit while preparing the rest of the ingredients.
3. Cook the bacon in a large skillet or wok until it is crisp; remove to drain and add the shrimp.
4. Stir-fry the shrimp until it turns pink; remove it from the pan and set aside.
5. Add the butter, garlic and green onions to the bacon fat and cook until the butter melts and the garlic and green onions begin to soften and smell good.
6. Stir in the rice, and continue frying it until it is coated with the garlic/butter mixture and is beginning to get crispy.
7. Stir in the bacon and shrimp, let cook until they are heated, and serve.

Amount Per Serving
Calories 215 Calories from Fat 76
Percent Total Calories From: Fat 36% Protein 8% Carb. 57%

Nutrient Amount per % Daily
Serving Value
Total Fat 8 g 13%
Saturated Fat 5 g 23%
Cholesterol 20 mg 7%
Sodium 211 mg 9%
Total Carbohydrate 30 g 10%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 4 g

Vitamin A 10% Vitamin C 4% Calcium 0% Iron 10%