Shrimp Fried Rice
by Melanie Foster
serves: 6
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Fried rice is so versatile and I make it to use up leftovers all the time. Substitute any cooked meat for shrimp, such as chicken, pork, beef or bacon. Or use a few different kinds for your own ‘house special.’ Add a dash of Sriracha hot sauce for some extra kick if you want. |
| Ingredients: |
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1 1/2 cups |
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rice, cooked and cooled (4-5 cups) |
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1 lb |
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small, peeled, uncooked shrimp |
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1/4 cup |
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dry sherry |
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1 tbsp |
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sesame oil |
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2 tbsp |
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light olive or peanut oil |
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1 bunch |
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green onions, chopped |
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3 cloves |
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garlic, minced |
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3 tbsp |
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soy sauce or liquid aminos |
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2 |
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eggs, beaten |
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1/2 cup |
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frozen peas |
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1 cup |
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mung bean sprouts, optional |
| Directions: |
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Prepare the rice and let cool. If frozen, thaw the shrimp in a colander under cold running water. Drain. Place thawed shrimp in a bowl and gently mix with the sherry and sesame oil.
Heat olive oil in a large skillet or wok over medium-high heat. Saute green onions and garlic in the hot oil about 30 seconds or until fragrant. Add the shrimp and toss well. Cook 2 minutes or until they start to turn pink. Add rice and soy sauce and toss well. Push the rice mixture to the sides of the pan so the center is clear and pour the eggs into the middle of the pan. Quickly stir the eggs until cooked, then incorporate them into the rice mixture. Add the frozen peas and sprouts and keep stirring until heated through. Season to taste with more soy sauce and sesame oil.
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