COOKING FOR COMFORT

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Shrimp Fried Rice

April 10, 2018

shrimp fried rice! such a quick and easy dish that can easily be made to taste just like carry-out. like most of my recipes, you can swap out the protein and/or the veggies with whichever items you are craving. this is also the perfect dish to clean out your fridge!

 

leftovers -- this dish works wonderfully for food prep... it reheats really nicely and you can use it a ton of different ways. below is one way that I re-used it for breakfast >> alongside sheep's milk feta, avocado & over-easy eggs. 

equipment -- if you have a large wok, I highly suggest busting that out for this dish. you are just going to sauté up all of your veggies in some vegetable oil, add some cooked rice, soy sauce and sesame oil. however, all of the ingredients can add up to a pretty big portion so it's nice to have a wok or pan with high edges to prevent anything from falling out while tossing.

 

rice -- although you can always make the rice right before you are making the dish, I prefer to make it either a day ahead or even earlier that day. it won't get as mushy when tossing with the veggies and sauce. if you have a pressure cooker, this is the time to use it! I don't know about you but I really hate making rice on the stovetop... it never really turns out how I want it and it always takes much longer than anticipated. with my pressure cooker [I have a Calphalon stovetop one] I combine 1 part white rice and 1 ½ parts water [or stock if you want to make it more flavorful] and once the pressure has built, you only cook the rice for THREE minutes! and it's perfect. 

SHRIMP FRIED RICE

Yields: 4 servings               Cook Time: 20 minutes

 

INGREDIENTS

2 Tbsp. vegetable oil

1 cup carrots, diced 

1 cup broccoli, chopped

½ of a white onion, diced

½ of red bell pepper

3 cloves of garlic, minced 

½ cup frozen peas

2 eggs, lightly beaten 

3 cups cooked white rice, cooled 

3-4 Tbsp. soy sauce

2 Tbsp. sesame oil 

1 lb. shrimp, peeled and deveined 

¼ cup scallions, diced

1 Tbsp. sesame seeds

 

DIRECTIONS

In a large wok, heat 1 Tbsp. of the vegetable oil over medium heat. 

Add the carrots and broccoli to the wok and sauté for several minutes.

I like to put a lid over them for part of the time, which allows the broccoli to steam up.

Add the onion and bell pepper and sauté for another 4-5 minutes, until translucent.

Adding the garlic and peas in for the last 1-2 minutes. 

Slide the veggies to the side and pour in the beaten eggs. Scramble until cooked. 

Add the cooked rice, soy sauce and sesame oil. Mix until everything is combined and sauced up.

Heat 1 tsp. vegetable oil in a separate skillet over medium-high heat.

Add shrimp and sauté on both sides until cooked through, 4-5 minutes. 

Serve the shrimp over a bowl of the fried rice and top with chopped scallions and sesame seeds. 

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