Shrimp Fried Rice
This delicious Chinese fried rice can be made with different kinds of cooked meat or with no meat at all as a side dish. Cooked brown rice can be substituted for a healthier version.
- 1 lb. frozen cooked shrimp, thawed (I used 31-40 count)
- 5-6 cups cooked white rice (cold leftover rice works best)
- 2-3 tablespoons sesame or vegetable oil, divided
- 1 cup frozen peas and carrots (thawed)
- 1 small onion, coarsely chopped
- 2 eggs, slightly beaten
- 1/4 teaspoon garlic salt
- Salt and black pepper, to taste
- 4-6 tablespoons soy sauce, or to taste
Thaw shrimp in warm water for 5-10 minutes. Remove shells, then blot shrimp dry with paper towels. Place in a bowl; season as desired, stirring to coat. (I used a little Tony Chachere's creole seasoning.) Set aside.
In a small covered bowl, microwave 1 cup peas and carrots according to package directions. Drain well; set aside.
On medium-high heat, slightly heat 1 tablespoon oil in a large skillet or wok. Add the onion and stir fry until crisp-tender but not brown, stirring constantly. Remove to a small bowl.
Lower the heat to medium-low; add the slightly beaten eggs to the skillet and scramble until done. Add to the bowl with the onions.
Increase the heat to medium-high and in the same skillet, heat another 1-2 tablespoons of oil. Add the shrimp and saute 3-4 minutes, turning the shrimp until lightly seared. Add the rice, peas and carrots, onions and scrambled eggs, soy sauce, and seasonings to the skillet with the shrimp. Stir fry until heated through.
(( NOTE: Cooked fresh shrimp may also be used. Other meats such as cooked and diced ham, chicken, or pork can be substituted for the shrimp; just add at the end when everything is combined and heated through. It can also be made as a side dish using no meat at all. Cooked or microwaved frozen brown rice can be used for a healthier version (frozen brown rice pictured.))