Who needs takeout, when you can make your own Shrimp Fried Rice ? If you don’t like shrimp, substitute chicken or just have the stir fried rice as a side with a meal. This only takes about 30 minutes to prep and cook. However, there is one little hitch. The rice must be made ahead of time and chilled. Ideally, this would be the day before or just make it early in day so it has the opportunity to chill and dry out a bit in the fridge. For a healthier spin on this dish, we use Brown Jasmine Rice(a little more fiber), olive oil (a healthy fat) for cooking the ingredients as well as low-sodium soy sauce and a small amount of sea salt.
Shrimp (or Chicken):
Toss the shrimp (or chicken) with the sea salt and pepper. Preheat your wok or skillet to MED-HIGH heat. When a few drops of water skip across the pan, add the oil along with the shrimp/chicken. Shrimp should be opaque and firm. These were stirred around for about 2-3 minutes. It may take less or more time depending on the size of the shrimp you choose to use. If using chicken, small chunks work best. Cook them just until centers are no longer pink. In either case, you don’t want to overcook them. Remove them to a plate and set aside.
Eggs:
Beat 3 large eggs. Reduce heat to MED and add oil. Add the eggs and continue to whisk just until cooked through. I like my egg bits small; using the whisk makes this an efficient process. Remove them to a small bowl and set aside. At this point, carefully wipe out the pan of egg residue so as to start the next part of this process in a clean wok/skillet.
Veggies:
Add another tablespoon of olive oil to the wok/skillet. Reduce the heat to MED-LOW and add the finely chopped onions. Saute them, stirring frequently until softened. Add in the minced garlic and ginger and stir until fragrant, about 1-2 minutes.
Add in the partially thawed peas and carrots and stir to distribute onion mixture.
Next, stir in the chilled rice.
At this point, let the mixture rest in the pan for 2 minutes over MED heat. Stir and repeat. You will probably hear some sizzling and cracking sounds.
The Mix-Ins:
We are almost finished!!! Drizzle the soy sauce and sesame oil over the rice mixture. Stir in to coat evenly. Then, add the cooked shrimp/chicken along with the scrambled eggs. Gently toss to distribute throughout the rice/veggie mix. Cook over MED-LOW until all is heated through.
Serve it up!
I love how quickly this Shrimp Fried Rice comes together, once everything is prepped. Now, just a few added touches of sliced green onions and red pepper flakes, as desired, will make this complete!
Shrimp Fried Rice
Ingredients
Rice
- 4 c cooked Brown Jasmine Rice, chilled Make a day ahead or a few hours ahead; chill in fridge until ready to use.
Shrimp(or Chicken)
- 1 pound shrimp ( or chicken cut into chunks)
- 1/4 t sea salt
- 1/4 t freshly ground black pepper
- 1 T olive oil
Eggs
- 1 T olive oil
- 3 large eggs, beaten
Veggies
- 1 T olive oil
- 1/2 c finely diced red onion
- 2 t finely minced garlic
- 1-1/2 t finely minced fresh ginger
- 1-1/2 c frozen peas and carrots, slightly thawed
Flavorings
- 1/4 c low-sodium soy sauce
- 1-1/2 t toasted sesame oil
Garnishes
- thinly sliced green onions
- red pepper flakes
Instructions
Rice
- Cook rice accordinig to package directions a day ahead of time or a few hours before. Spread out on baking sheet or between a couple of dishes to cool at room temperature, then refrigerate, uncovered, until chilled.
Shrimp (or Chicken)
- Toss shrimp/chicken with salt and pepper.
- In a wok or skillet, add shrimp(or chicken) into pan preheated to MED-HIGH with olive oil. Cook shrimp 2-3 minutes, stirring and flipping frequently, until opaque and pink in color. Size of shrimp used will vary the cooking time. If using chicken, cook until centers are no longer pink; the smaller the chunks, the quicker the time. Remove shrimp/chicken to a plate and set aside.
Eggs
- In the same pan, reduce heat to MED and oil. Pour in beaten eggs and continue to whisk eggs in pan just until cooked through. Remove eggs to a small bowl and set aside. Wipe out the pan prior to the next step.
Veggies
- Reduce heat to MED-LOW. Add oil and onions; cook until softened.
- Add in minced garlic and ginger. Cook for an additional 1-2 minutes or until fragrant.
- Stir in the peas and carrots and toss to heat through.
Flavorings
- First, stir in the chilled rice and combine with veggies to distribute them equally.
- Drizzle the soy sauce and sesame oil over the veggie/rice mixture and stir to coat.
- Elevate the heat to MED to MED-HIGH. Do not stir for 2 minutes. Stir once more and let it cook another 2 minutes without stirring. You should hear a sizzle/crackle sound.
- Finally, reduce heat to MED-LOW. Stir in the scrambled eggs with the shrimp (or chicken) until everything is heated throughout, about 1-2 minutes.
Garnishes
- Serve up the meal and top with sliced green onions and red pepper flakes, if a little heat is desired. Enjoy!
