Shrimp Fried Rice

By MichelleF

Target sells a bag of frozen shrimp peeled & with the tail off. At Walmart, I’ve only seen the frozen shrimp peeled with tails on. You can also use fresh shrimp if you prefer.

Ingredients

• 3 cups cooked brown rice, cooked a day ahead & refrigerated
• 1 lb. frozen medium or large shrimp, peeled & thawed
• 1/2 tsp cornstarch
• 2-3 TB canola oil, divided
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 2 eggs, beaten
• 1 cup frozen peas & carrots
• 3-4 TB soy sauce
• Salt & pepper, to taste

Preparation

Step 1

In a medium bowl, toss shrimp, cornstarch, salt, & pepper; let stand at room temperature for 10 minutes. Heat 1 TB oil in a large pan over high heat. Add shrimp in an even layer. Don’t move the shrimp. Cook on each side for 30 seconds. Remove with a slotted spoon to a plate. Turn heat down to medium. Add eggs, stirring very quickly to scramble. When the eggs are almost done, remove & add to the shrimp. Add 1 TB oil to the pan. Add onions, cooking until soft. Add garlic, cooking for 30 seconds. Add more oil if needed. Add rice & stir well. Let rice cook untouched for 1-2 minutes, then stir. Add 1 TB soy sauce. Add shrimp, eggs, peas, & carrots. Cook until heated through, about 5 minutes. Add more soy sauce, 1 TB at a time, until desired taste is reached. Season with salt & pepper. Serve hot.