Fried Rice With Shrimp (1953)
20 mins (prep 5, cooking 15)
9 ingredients
10 servings
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by travelling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Trader Vic's in Oakland, California. Long-grain rice is preferred.

Categories:  pasta,-rice-and-grains , <-30-mins , rice , low-sat.-fat , quick , heirloom~historical , healthy , long-grain-rice , low-in... , leftovers , time-to-make ,
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Serving Size (22.95 g)
Servings 10
Amount per Serving
Calories 31.41 Calories from Fat 27.0
% Daily Value *
Total Fat 3.0g 46.19%
Saturated Fat 0.43g 21.57%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 821.67mg 342.36%
Total Carbohydrate 0.63g 2.11%
Dietary Fiber 0.15 g 6.15%
Sugars 0.31 g %
Protein 0.83g 16.64%
Vitamin A 0.0IU% Vitamin C 0.25mg%
Calcium 1.6mg% Iron 0.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, finely diced celery, chopped, cooked shrimp, cooked rice