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One of the most popular posts on my site last year has been my easy-to-carry chicken fried rice recipe.
There's even a video in that post that shows you exactly how to go about it and you're basically recreating that recipe but with shrimp.
It's an easy skillet recipe that's ready in 20 minutes and tastes better than takeaway.
It is healthier, not greasy, and you will love it.
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To save time if you don't have leftover rice on hand or don't want to cook a batch, use two bags of ready-to-serve rice. Works like a charm. I don't even bother defrosting frozen peas, carrots, and corn mixed with rice.
Feel free to add edamame, bean sprouts, mushrooms, or whatever floats in your pot of fried rice.
The shrimp is tender and juicy. I use fresh butcher shrimp because I think it tastes the best, but if you're in a hurry you can use frozen shrimp that are already cooked and all you have to do is defrost them.
There's garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor, while peas, carrots, corn, and egg pieces add texture. It's a perfect weekday meal when you're in a hurry and want a break from the usual chicken dinner.
Fried rice with shrimp, easy to carry
This is an easy skillet recipe that is ready in 20 minutes and tastes better than takeaway; It is healthier and non-greasy. To save time if you don't have leftover rice on hand or don't want to cook a batch, use two bags of ready-to-serve rice. The shrimp is tender and juicy. I use fresh shrimp, but you can use frozen shrimp that has already been cooked. There's garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor, while peas, carrots, corn, and egg pieces add texture.
- 2 tablespoons of sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound clean medium-large fresh shrimp (approximately 15-20 count shrimp)
- 1 cup mixture of frozen peas and chopped carrots (do not defrost and use directly from the freezer)
- 1/2 cup corn (I use frozen straight from the freezer)
- 2 to 3 garlic cloves, finely minced or pressed
- 1/2 teaspoon ground ginger
- 3 large eggs, lightly beaten
- 4 cups cooked rice (I use white, long grain, or brown can be substituted. To save time use two 8.8 ounce bags of cooked and ready to serve rice)
- 2 to 3 green onions, sliced and thinly sliced
- 3 to 4 tablespoons low sodium soy sauce
- 1/2 teaspoon of salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- In a large nonstick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, turning halfway. Cook time will vary based on shrimp size, don't overcook. Remove shrimp with slotted spoon (allow cooking oils and juices to remain in skillet) and place shrimp on plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until the vegetables begin to soften, stir intermittently.
- Add garlic, ginger and cook for 1 minute, stir intermittently.
- Push the vegetables to one side of the pan, add the eggs to the other side and cook to stir, stirring as necessary.
- Add shrimp, rice, green onions, drizzle evenly with soy sauce, season evenly with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp reheat. The recipe is best lukewarm and fresh, but will stay airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Gently reheat as desired.
Adapted from Easy Fried-Than-Take-Out Chicken Fried Rice
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