Shrimp Fried Rice

This recipe is easy to cook. But it does require you to have the prep done and ready to go, because once the cooking starts it happens fast. I used short grain brown rice because it’s a little healthier, and I like the taste. Jasmine or even sushi rice work well too. Typically 1 cup of uncooked rice equals 3 cups cooked. Old rice that’s a little dried out works best (finally a way to use leftover rice!), but you can also cook a batch and then stick in the fridge to cool. 

Shrimp Fried Rice
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 4 tablespoon vegetable oil, divided
  2. 12 peeled deveined small shrimp or 8 large shrimp, thawed if frozen (if large, chop in 1 in. pieces)
  3. Sea salt
  4. Fresh black pepper
  5. 8 scallions, whites chopped, greens thinly sliced
  6. 4 cloves garlic cloves, chopped
  7. 2 tablespoons finely chopped peeled ginger
  8. 4 cups cold cooked rice (approx. 1½ uncooked)
  9. 2 large eggs, beaten to blend
  10. ½ cup frozen edamame, thawed
  11. ½ cup frozen peas, thawed
  12. 3 tablespoon reduced-sodium soy sauce or tamari
  13. 2 tablespoon unseasoned (unsweetened) rice vinegar
  14. 1 tablespoon toasted sesame oil
Instructions
  1. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half the chopped garlic, sauté until fragrant. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer garlicky shrimp to a plate.
  2. Heat remaining 2 tablespoons of vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
  3. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
  4. Serve immediately.
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