Shrimp Fried Rice

Shrimp Fried Rice

This is an excellent way to use leftover rice – in fact the recipe calls for cold rice, so cook extra rice next time and you’ll have a quick and easy weeknight meal. And, believe me, I am not a fan of anything “fried” and this is quite healthy and does not seem fried.

Shrimp Fried Rice
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound uncooked shrimp, shelled and deveined
  • ½ teaspoon salt
  • freshly ground black pepper
  • ½ teaspoon cornstarch
  • 2 tablespoons Canola oil (divided)
  • 3 eggs, beaten
  • 3 stalks scallion, chopped
  • 3 cups cooked and cold rice
  • 1 package frozen carrots, peas, and corn
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
Instructions
  1. In a bowl, toss the shrimp with the salt, pepper and cornstarch.
  2. Heat a wok or large non-stick pan on high heat. When the pan is hot, add only 1 tablespoon of the oil to coat pan.
  3. Add the shrimp in a single layer to the pan. Let the shrimp fry, on one side for 30 seconds. Flip over and let the other side fry for 30 seconds, or until almost cooked through. Remove the shrimp from the pan into a large bowl, leaving as much oil in the pan as possible.
  4. Turn the heat to medium and let the pan heat up again. Pour in the eggs, and scramble the eggs until almost cooked through and then remove from the pan into the bowl with the shrimp.
  5. Cook the frozen peas, carrots, and corn according to package directions and set aside.
  6. Use a paper towel to wipe the same wok or pan clean (carefully as it will be hot) and return to high heat with the remaining 1 tablespoon of oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant (about 15 seconds). Add in the rice and stir to mix with the scallions. Spread the rice all around the pan and let it heat up until you begin to hear it sizzle (about 1-2 minutes). Use a spatula to toss the rice, again spreading the rice out over the surface of the pan.
  7. Drizzle the soy sauce all around the rice and toss. Add the peas, carrots, and corn, the eggs, shrimp and sesame oil, tossing to mix the rice with all of the ingredients. Let everything heat back up again. Taste and add additional soy sauce if needed. Serve with extra soy sauce and Sriracha.