I love to be in my kitchen. Whether I’m happy or stressed I just love to cook and create all day in my kitchen — it’s very therapeutic for me. Being creative one day, I came up with this simple but hearty Shrimp Fried Rice meal for dinner. Of course, I changed the ingredients to what I had on hand in my kitchen as the traditional Shrimp Fried Rice recipe has peas and carrots instead of my version with edamame peas and corn. I hadn’t been to the store all week, being busy with finishing work projects, and was running low on my usual ingredients but needed to create a delicious meal quick and easy that wasn’t fattening. So…presto! Here’s my simple but different version of the famous Shrimp Fried Rice that all of us ate up lickety quick! It’s hump day and knowing how very busy your family might be I encourage you to try this Shrimp Fried Rice recipe today…then you can get back to doing whatever makes you happy. What makes you happy, anyway?
Keep your eye on the prize.
Ali in the Valley
Photos by: Ali
Saute shrimp on high heat
Add additional oil and cook green onions
Add edamame peas
Add cooked rice
Add eggs and shrimp back into mixture
Mix all ingredients and add soy sauce or amino acids
5 from 1 vote
Shrimp Fried Rice...
Simple Shrimp Fried Rice
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: Chinese American
Author: Alison Ball
Make sure to use leftover day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.
8 ounces small raw shrimp shelled and deveined
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons olive oil divided
3 eggs beaten
2 stalks green onion minced
4 cups leftover rice grains separated well
3/4 cup frozen edamame beans and corn defrosted
1 tablespoon soy sauce (use gluten-free soy sauce or amino acids
1 teaspoon sesame oil
1 lime juice
In a bowl, toss shrimp with salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the olive oil and swirl to coat pan.
Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
Drizzle the soy sauce all around the rice and toss. Add the edamame and corn, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.