Shrimp Fried Rice

2017-05-06
  • Servings : 6-8
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Fried rice is one of my go-tos. My kids love rice but my husband will only eat fried rice. This is a healthier option than what you’ll get at your local takeout place. There is very little oil used and I like to use tons of vegetables. I have also made it with cauliflower rice. When I make it for my family I always make extra so that I have leftovers for fried rice later in the week. Fried rice is best made with old rice. Fresh rice gets too mushy when you try to stir fry it. Brown rice and white rice work equally well. I like to use this as a way to use up any left overs you have hanging out in the fridge or bits of vegetables that are almost on their way out. I have added bits of meat, salami, stir fried veggies, deli meat, grilled veggies — pretty much anything goes. I usually have peas and corn in my freezer so in a pinch I will just use those and some frozen shrimp if I have some in the freezer. You can also add egg into the rice by moving the vegetables aside and cooking it in the middle of the pan into scrambled eggs and then mixing it in to the vegetables or add a fried egg to the top of each bowl. My daughter has an egg allergy so we leave this part out. Some other great additions are: Ground chicken, beef or pork, small pieces of chicken, beef, pork or tofu, sausage, broccoli, mushrooms or peppers. What are your favourite things to add?

Ingredients

  • 1 ½ Tbsp grapeseed oil
  • ½ Spanish or Vidalia onion, chopped finely
  • 1 clove of garlic, finely minced
  • 2 carrots, cut in half length-wise, in half across and then cut into a small dice
  • 2 celery stalks, cut in half length-wise, in half across and then cut into a small dice
  • 2 cobs of corn, corn removed (or 2/3 cup of frozen corn)
  • ½ cup frozen peas
  • 10 shrimp (no shell) chopped into small pieces
  • Splash of sesame oil
  • 5 cups cooked rice
  • 3-4 Tbsp soy sauce
  • Garnish: chopped green onion

TIPS

You want the vegetables to be roughly the same size and small enough that if you are eating it with a spoon you will get a couple different vegetables and some rice with each bite.

If you are using different vegetables follow the same recipe and add them in order of toughness ie mushrooms will need less time then carrots but broccoli might need a bit more time as would peppers.

Method

Step 1

Add oil to a large wok or pan and let it heat up (you’ll know it is hot enough either by putting a piece of onion in and it sizzles or the oil will look shimmery). Add onions and sauté until starting to turn translucent, 2 minutes.

Step 2

Add garlic and cook for 1 minute until fragrant.

Step 3

Add carrots and celery and sauté for 3 minutes (you want them cooked but still have some crispness).

Step 4

Add corn and peas and sauté until heated through.

Step 5

Push vegetables to the side and add shrimp to the middle. Add a splash of sesame oil and cook until just cooked through (pink, but just slightly).

Step 6

Add the rice and toss everything together for 2 minutes, breaking up any big chunks of rice.

Step 7

Add soy sauce. Start with a Tbsp or 2 of soy sauce, taste and add more as needed. The soy will help bring everything together.

Step 8

Cook for another minute or two to let everything combine.

Step 9

Put on a serving plate and garnish with chopped green onion.

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Comments (2)

  1. posted by Marta Shaw on June 7, 2017

    Made this today but substituted egg for the shrimp…because i had no shrimp. Delicious!!

      Reply
    • posted by Allie on June 13, 2017

      I’m so happy you liked it!!

        Reply

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