I love Chinese take-out. It is one of my favorite Saturday night dinners. We have our favorite spot and everyone has their favorite dish. Some nights I crave the flavors, but have no interest in the expense or the trek to go and pick it up. On these days, I make simple Shrimp Fried rice and fulfill my craving without venturing out of my home.
Things to know about this recipe:
- You do not have to use Shrimp. Substitute your favorite protein as you see fit. You can even use leftover chicken from the day before.
- White rice or brown rice will do. I cook mine in a rice cooker while I am prepping and preparing the rest of the meal.
- Feel free to add more veggies! I list some of my favorites in the notes section of the recipe, but the options are only limited by your tastes and imagination.
- If salt is not your thing, use low sodium soy sauce. Personally, it is the only kind I use.
Sometimes we feast on piles of fried rice and call it a day. Other days we add pot stickers or fried won tons on the side as an accompaniment. Check out the video below to see how simple and quick this recipe comes to fruition. Happy Cooking!
Simple Shrimp Fried Rice
- 1-3 tbsp canola oil any oil with a high smoke point will do
- 1-2 tbsp sesame oil
- 1 tbsp garlic minced
- 1 small onion chopped
- ½ -1 tbsp minced ginger
- 2 carrots chopped
- 1 lb shrimp peeled and deveined
- ½ -1 cup frozen peas
- 2 eggs scrambled
- 2 cups cooked white rice
- ¼ - ½ cup soy sauce
- Put large frying pan on stove over medium high heat.
- Add oils, garlic, onion, and ginger to the pan and cook until soft and translucent, stirring often.
- Add carrots to the pan and continue to stir often as carrots begin to cook.
- When carrots are beginning to soften, add shrimp to the pan. Cook until shrimp are pink and opaque in color, stirring frequently. Approximate cooking time is 10-15 minutes.
- Add frozen peas to the pan and cook for 1-2 minutes, stirring frequently.
- Move mixture to one side of the pan. Pour eggs into other side of the pan. Cook eggs, stirring often, until firm and no longer runny.
- Combine both sides of the pan into one complete mixture.
- Add two cups cooked white rice and stir to combine.
- Add soy sauce to taste. Stirring to combine. Color will be dependent on your brand of soy sauce, anywhere from a subtle brown color to a deep brown.