Shrimp Fried Rice

An easy weeknight meal. Comes together in less than 30 minutes.

Time: 30 minutes

Serves: 4-6

Ingredients:

  • 1 pound (26-30) uncooked shrimp
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoon olive oil or canola
  • 4 large eggs, beaten
  • 1/4 cup green onion, finely chopped
  • 5 cups leftover chilled white rice
  • 12 ounces frozen carrots and peas, thawed
  • 2 tablespoon soy sauce
  • 1 1/2 teaspoon sesame oil

Directions:

  1. In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
  2. Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in two tablespoons of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook one minute per side, or until cooked through and opaque. Remove to a bowl.
  3. Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
  4. Wipe down the skillet with a paper towel and return to medium/high heat. Add one tablespoon oil and onions and cook green onion until fragrant, 30 seconds.
  5. Stir in rice then spread it evenly over the pan and cook for one to two minutes without disturbing it then stir and sauté another one to two minutes. Rice should sizzle.
  6. Drizzle two tablespoons soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.
  7. Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

Notes: