Shrimp Fried Rice
This shrimp fried rice is a quick way to turn leftover white rice into a full meal. The shrimp are seasoned first and cooked briefly so they stay tender, then set aside until the end. Soy sauce does double duty here, seasoning the rice and tinting it a light golden color. Use whatever vegetables are in the kitchen, since the cooking is fast once the rice is ready.
Instructions
Sprinkle the shrimp lightly with salt and pepper and leave them to sit for 5 minutes.
Heat a nonstick pan or wok over medium heat, then add 1 tablespoon of vegetable oil. Stir-fry the shrimp for 30 seconds, flip them, and cook until they are just barely pink. Take them out and leave a thin film of oil in the pan.
Pour in the whisked eggs and let them set gently, then break them into small pieces and move them to a separate plate.
Add the garlic, ginger and onion to the hot pan and cook until they smell fragrant. Stir in the bell pepper, green peas and carrots.
Sprinkle in the fried rice spice and a little salt. Sauté for 2 minutes, turning now and then, until the vegetables start to soften.
Return the eggs to the pan with the cooked rice, then add soy sauce to taste and mix well.
Spread the mixture across the pan and cook until the rice is hot all the way through, making sure the soy sauce and vegetables are spread evenly through the rice.
Fold the shrimp back in, taste for salt, and stir over medium heat until everything is hot. Take the pan off the heat and serve with a cold drink.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
