Shrimp and Fried Rice

Ok, let’s talk about this recipe so we can have more time to eat it.

This fried rice is soooo tasty that I had a hard time not snacking on it as I took the pictures.

And it never even made it into the fridge for leftovers because it was goobled up way too quick….by me.

This is a great one-dish meal that can be whipped up in no time and feel free to substitute the shrimp for chicken, beef, pork, or even leftover meat that you may have on hand.

Let’s check out the ingredients.

Large raw deveined and shelled shrimp, cooked white rice, eggs, green peas, carrots, green onions, garlic, soy sauce, sesame oil, canola oil, salt and pepper.

Here’s how to make it:

Chop the carrots and garlic.  Cut two green onions in about two inch size pieces.  Chop the remaining green onion (or slice it in long thin pieces) and set it aside for garnish.

Whisk the eggs in a small bowl and set aside.

Heat a large skillet on medium heat and add the canola oil.

Add the shrimp to the pan.

Then add the salt and pepper on each piece of shrimp.

As soon as the shrimp starts to turn a white color on the bottom side (about 1 or 2 minutes), turn each piece over and cook the other side for about the same amount of time.  Then remove each piece of shrimp from the pan and set aside on a plate.

Keep the heat turned on, and also keep the oil in the pan.

Then add the carrots and give them a stir.  Next, add the rice…

…and stir.

Then add the garlic and onions, and stir.

Drizzle the sesame oil over the rice and stir.

Add the soy sauce and stir.  Continue stirring for about 4 minutes.

Add the green peas and stir.  Then add the shrimp back in the pan and stir.

Use a spoon to move the ingredients to the sides of the pan and create an open area in the middle.

Pour the eggs in the middle of the pan and stir just the eggs as they’re cooking.  Try not to mix the eggs in with the other ingredients until they’re scrambled.  The dish looks best if the eggs are scrambled first before mixing them with the other ingredients.

Some of the ingredients will sneak in with the eggs while they’re cooking but no worries.

Once the eggs are scrambled, stir them in with the other ingredients.

Serve warm right out of the skillet and garnish with the chopped or thinly sliced green onions.

Enjoy!

Makes great leftovers.

Thank you so much for stopping by.

Print Recipe

Shrimp and Fried Rice

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

4 cups cooked White Rice
1 cup chopped Carrots
½ cup whole Green Peas
2 Green Onions
2 cloves Garlic - chopped
2 whole Eggs
3 tablespoons Soy Sauce
½ teaspoon Sesame Oil
8 large Raw Shrimp, Deveined and Shelled
3 tablespoons Canola Oil
4 dashes ground Black Pepper
3 dashes Salt
1 chopped or thinly sliced Green Onion for Garnish

Directions:

Cut two green onions in about two inch size pieces. Chop or thinly slice the remaining green onion and set it aside for garnish. Whisk the eggs in a small bowl and set aside.

Heat a large skillet on medium heat and add the canola oil. Add the shrimp to the pan. Then add the salt and pepper on each piece of shrimp. As soon as the shrimp starts to turn a white color on the bottom side (about 1 or 2 minutes), turn each piece over and cook the other side for about the same amount of time. Then remove each piece of shrimp from the pan and set aside on a plate.

Keep the heat on, and also keep the oil in the pan. Then add the carrots and give them a stir. Add the rice and stir. Next add the garlic and onions, and stir. Drizzle the sesame oil over the rice and stir. Add the soy sauce and stir. Continue stirring for about 4 minutes. Add the green peas and stir. Then add the shrimp back in the pan and stir.

Use a spoon to move the ingredients to the sides of the pan to create an open area in the middle. Pour the eggs in the middle of the pan and stir just the eggs as they’re cooking. Try not to mix them in with the other ingredients until they’re scrambled. The dish looks best if the eggs are scrambled first before mixing them with the other ingredients. Some of the ingredients will sneak in with the eggs while they’re cooking but no worries. Once the eggs are scrambled, stir them in with the other ingredients. Serve warm right out of the skillet and garnish with the chopped or thinly sliced green onions.