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Shrimp Fried Rice:
Who does not enjoy takeout? I know with work, kids, or just a busy schedule in general, sometimes ordering out is the best thing to do. But why pay so much for takeout, when you can make it at home for a fraction of the cost? I love fried rice, any kind. Whether it has beef, chicken, shrimp, tofu, or just vegetables, it is my go to when we order takeout. So I figured, why pay for this dish if I can learn to make it myself, and that's just what I did. Now, the best part about this recipe is that it is completely customizable to your taste. You can make it with your favorite protein or vegetables and you can use any type of rice you prefer. This recipe is the perfect one pot dish for a family or if you want to have leftovers for the next day. This dish is best served warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. Now, let's cook!
Course: Main Dish
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
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Shrimp Fried Rice:
Who does not enjoy takeout? I know with work, kids, or just a busy schedule in general, sometimes ordering out is the best thing to do. But why pay so much for takeout, when you can make it at home for a fraction of the cost? I love fried rice, any kind. Whether it has beef, chicken, shrimp, tofu, or just vegetables, it is my go to when we order takeout. So I figured, why pay for this dish if I can learn to make it myself, and that's just what I did. Now, the best part about this recipe is that it is completely customizable to your taste. You can make it with your favorite protein or vegetables and you can use any type of rice you prefer. This recipe is the perfect one pot dish for a family or if you want to have leftovers for the next day. This dish is best served warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. Now, let's cook!
Course: Main Dish
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
- 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
- 1/2 cup corn (can use frozen or canned)
- 2 to 3 garlic cloves, finely minced or pressed
- 1/2 teaspoon ground ginger (optional)
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 2 to 3 green onions, trimmed and diced
- 3 to 4 tablespoons soy sauce (can use low sodium)
- 1/2 teaspoon salt (more or less to taste)
- 1/2 teaspoon freshly ground black pepper (more or less to taste)
- cauliflower rice
- brown rice
- bean sprouts
- water chestnuts
- tofu
- In a large non-stick skillet or wok, add both oils and heat over medium-high heat.
- Add the shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, do not overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. If you prefer, you can cook the eggs separately in another pan and the add it to the skillet once they are cooked.
- Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine.
- Cook for about 2 minutes, or until shrimp is reheated through. Serve immediately or let it cool for a few minutes. Enjoy!