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Easy Better-Than-Takeout Shrimp Fried Rice

by Lisa Shull
Ingredients:
  • 2 TBS sesame oil
  • 2 TBS canola or vegetable oil
  • 1 lb medium-large fresh shrimp, cleaned (~15-20 shrimp)
  • 1/2 c diced carrots
  • 1/2 c frozen peas
  • 1/2 c frozen corn
  • 2-3 garlic cloves, finely minced
  • 1/2 tsp ground ginger
  • 4 c cooked rice
  • 2-3 green onions, sliced into thin rounds
  • 3-4 TBS low-sodium soy sauce
  • 1/2 tsp each salt and pepper, to taste
  • 3 eggs, optional

Servings: 4     Prep: 5 min     Cook: 20 min     

Directions:
  1. To a large non-stick skillet, or wok, add the oils, shrimp, and cook over med-high heat for about 3 mins, flipping halfway through. Cookiing time will vary based on size of shrimp, don't overcook. Remove shrimp with a slotted spoon  (allow oils and cooking juices to remain in skilet) and set aside on a plate.
  2. Add the carrots to the skillet and cook about 2 mins. Add the peas and corn and cook another 2 mins, or until veggies begin to soften. Stir intermittenly.
  3. Add the garlic, ginger and cook and stir about 1 min.
  4. Optional step: Push veggies to the side of the skillet, add the eggs to the other side and cook to scramble, stirring as necessary. 
  5. Add trhe shrimp, rice, green onions, evenly drizzle soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until the shrimp is reheated through.
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