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Shrimp Fried Rice by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

1 1/2 cups

rice, cooked and cooled (4-5 cups)

1 lb

small, peeled, uncooked shrimp

1/4 cup

dry sherry

1 tbsp

sesame oil

2 tbsp

light olive or peanut oil

1 bunch

green onions, chopped

3 cloves

garlic, minced

3 tbsp

soy sauce or liquid aminos

eggs, beaten

1/2 cup

frozen peas

1 cup

mung bean sprouts, optional

Directions:

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.

Categories:

Ethnic Foods
Fish & Seafood
Main Dishes
Pasta/Rice/Potatoes
Side Dishes
Smart Budget Foods