Shrimp Fried Rice

I made extra rice when cooking dinner recently and popped it in the freezer for future use.  I defrosted it tonight and made shrimp fried rice.

Week: 21 of 52

Cookbook: The Steamy Kitchen Cookbook by Jaden Hair

The shrimp marinated in salt, pepper, and corn starch before cooking.  Once the wok was heated, I stir-fried small shrimp until almost fully cooked.

The shrimp are removed from the wok and then beaten eggs were added and scrambled until almost fully cooked.  The eggs are then removed to the same plate as the shrimp.

After cleaning out the wok with a paper towel, I stir-fried scallions until fragrant and then added the rice.  The rice is spread out in the wok and left in place for a minute until sizzling.   After stirring, this process is repeated until the rice is all heated.  Drizzle the rice with fish sauce or soy sauce.

Add the shrimp and eggs plus peas, carrots, and a little sesame oil to the rice and stir until heated through.

Here’s the finished product.  By the way, I used brown rice and it still tasted great.  This could be a really easy weeknight dinner with any protein or vegetable you have around.  Just be sure to use pre-cooked refrigerated rice.

Ingredients:

  • Cooked rice
  • Shrimp
  • Eggs
  • Salt
  • Pepper
  • Corn Starch
  • Scallions
  • Peas
  • Carrots
  • Sesame Oil
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