Shrimp fried rice

Anytime we have rice I’m happy to have leftovers.  They are easy to turn into a delicious fried rice dinner with pretty much anything else you have on hand or like.  We had some rice and I thought I’d make shrimp fried rice.  Here is what I did:

Shrimp fried rice

  • 2 TB sesame oil
  • 1 sweet onion minced
  • 1 clove garlic, minced
  • 2/3 pound shrimp, peeled, deveined and split lengthwise
  • 2 eggs, lightly beaten
  • 3 TB low sodium soy sauce
  • 1 cup leftover rice
  • 1 red pepper minced
  • 3 scallions, minced

Heat sesame oil in a wok over medium heat.  Add onion and garlic and saute until golden.  Add shrimp and cook until shrimp are just turning opaque.  Add soy sauce and when bubbling, add eggs and stir as eggs set.  Add rice and stir well to combine and adjust with additional sauce as needed.  Spoon onto serving plates and top each serving with minced scallion.  Serve with a slice of lime and squeeze lime juice onto rice.

 

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Shrimp fried rice

There was an article in the food section of the paper recently about fried rice.  They had a recipe for a steak fried rice.  I decided to adapt and use with shrimp.  I combined with the Thai stir fried rice with crabmeat that I’ve made in one of my Thai cooking classes.  I was a little heavy handed with the soy sauce which made the finished product saltier than we like.  My husband loved the rice in spite of the salt and we will definitely make again.  (We made leftover rice the other night in anticipation of this dinner and it is a great way to use leftover rice.  You could add whatever vegetables and/or protein you have on hand – asparagus, peas or carrots would be good and chicken or steak would be good in place of the shrimp.)

Shrimp fried rice

  • 1 – 2 TB canola oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup light soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 2 eggs
  • 1 – 2 cups leftover rice
  • 2/3 lb shrimp, peeled and deveined
  • 1 red pepper, julienned
  • 2 scallions, sliced thin on the diagonal
  • 1 lime sliced

In a wok or heavy sauce pan, heat canola oil over medium heat.  Add onion and garlic and stir fry about 2 minutes until golden.  Add soy sauce, fish sauce and sugar and stir to combine.  Add egg – let set for about 45 seconds and then stir in vigorously.  Add rice and shrimp and stir so rice absorbs the sauce and shrimp is cooked.  Add pepper and scallions.  Serve with slices of lime.

Shrimp fried rice

Shrimp fried rice