Shrimp Fried Rice
Hey there! So, let me tell you about the time I first made shrimp fried rice. I was rummaging through my pantry, desperately trying to whip up something that wouldn’t require a trip to the grocery store (you know those days, right?). My fridge had leftover rice and some shrimp, and that’s when it hit me—shrimp fried rice! It’s like magic in a pan, and somehow, it always turns out tasty. Plus, the best part is that it feels like a mini-adventure every time I make it.
Why You’ll Love This
I whip this up when I need a quick fix for my family’s hunger (they go nuts for it every single time!). It’s that comforting mix of flavors that makes everyone at my table happy. Honestly, it’s my ‘Oops, I forgot to plan dinner’ savior. Oh, and if you’re anything like me and panic when you see leftover rice accumulating, this recipe is a real hero!
Let’s Talk Ingredients
- 2 cups of cooked rice (day-old rice works best, but fresh is fine—just let it cool a bit)
- 1 lb shrimp, peeled and deveined (frozen shrimp is a blessing in disguise)
- 2 tablespoons soy sauce (or tamari if you’re on a gluten-free kick)
- 3 green onions, sliced (I once used regular onions in a pinch—tasted just as good)
- 1 cup mixed vegetables (frozen peas and carrots are my go-to)
- 2 eggs, beaten (or if you’re daring, try it with egg substitute)
- 2 tablespoons oil (sesame oil gives it a nice depth, but any cooking oil works)
- Salt and pepper, to taste
How To Cook It Up
- Heat a large pan or wok over medium heat and add a splash of oil. Toss in the shrimp and cook until they’re pink and opaque. (This is where I sneak a taste—just to ‘check’ they’re done.)
- Remove the shrimp and set them aside for a moment. In the same pan, pour in the beaten eggs and scramble them gently. (Don’t stress if they stick a little; it’s all flavor!)
- Push the eggs to one side and add a bit more oil into the pan. Throw in the veggies and green onions, stirring them around until they’re just tender.
- Now, add the rice and pour the soy sauce over everything. Stir-fry it all together so the rice absorbs all those delightful juices.
- Toss the shrimp back in, and give everything a good mix. Season with salt and pepper. Done!
Just a Few Notes
I’ve tried using brown rice; honestly, it tastes just as great but a bit chewier. And if your rice starts sticking, don’t panic. Just add a bit more oil or even a splash of water, and keep stirring.
Try These Variations
Once, I added pineapple chunks (thinking it’d be Hawaiian). It was… interesting, but not my fave. But adding a splash of fish sauce? Now that was a winner!
Equipment You Might Need
A wok is ideal, but if you don’t have one, a good ol’ frying pan will do the trick. No need to buy fancy gadgets!
Storing Your Delicious Creation
You can store leftovers in the fridge for up to 3 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a squeeze of lime juice on top (because why not?) and maybe a side of spicy Sriracha if I’m feeling adventurous.
Pro Tips from My Kitchen Mishaps
Be patient with the rice. I once tried rushing this step and ended up with a mushy mess. Let it heat through properly!
FAQ
Can I use chicken instead of shrimp? Absolutely! Just make sure it’s cooked through before mixing it with the rice.
What if I don’t have day-old rice? Fresh rice works too. Just spread it out and let it cool and dry a bit before using.
Is there a vegetarian version? Sure, just skip the shrimp and maybe throw in some tofu or extra veggies!
