Why order take out when you can make it (better) yourself at home?! This tasty shrimp fried rice is easy to make and satisfyingly delicious! If shrimp aren’t your thing, substitute with chicken or leave the protein out all together… it makes an excellent side dish!
Ingredients: Feeds 4 – 6
- 1 1/2 cups white rice (I use Jasmati)
- Kosher salt
- cooking spray
- 6 tbsp canola oil
- 1 lb raw medium shrimp, peeled, deveined and cut into thirds
- 5 eggs, beaten
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 cup frozen peas and carrots, thawed
- 4 tbsp low sodium soy sauce
- In a medium sized pot with a tight fitting lid, bring 2 1/4 cups of water and a pinch of salt to a bowl. Meanwhile, rinse and drain the rice. Once the water is boiling, add the rice, stir, cover and simmer for 12 – 15 minutes until water is absorbed. Remove from heat and allow 10 – 12 minutes for rice to steam. Fluff rice with a fork and transfer to a lightly greased cookie sheet. Spread out and allow to cool.
- In a large skillet or wok, heat 2 tbsp of canola oil until glistening. Add the shrimp and stir fry over medium/high heat until pink and almost cooked through (approximately 3 minutes). Use a slotted spoon and remove shrimp and set aside. Drain any remaining juices.
- Add the rest of the oil (4 tbsp) to the wok and return to the heat. Once the oil glistens, add the beaten eggs and cook (scramble) over medium/high heat until almost done/dry.
- Add the rice, sugar, pepper, and a pinch of salt to the eggs and stir fry until rice is re-heated and incorporated.
- Add the shrimp, peas and carrots and soy sauce and stir fry until shrimp are fully cooked and veggies are heated and tender.
- Season to desired taste with additional salt, pepper and/or soy sauce.
*Originally adapted from Food and Wine