Shrimp Fried RiceAngie McGowan
My absolute favorite Chinese take-out food is fried rice, but I very rarely get it at the restaurant. Why would I when it’s so easy and incredibly inexpensive to make at home? This dish cost me under $10, for the whole dish. It was enough to feed 4 hungry adults. For this recipe, I added the vegetables that I had on hand, but feel free to use whichever vegetables you have leftover in your fridge or freezer. For the meat I used shrimp, because it’s my favorite in fried rice. But bits of pork, ham or chicken would also work. I’ve found the secret to great fried rice is the sesame oil, located in the Asian section of most groceries stores. It adds a wonderful nutty flavor.
Shrimp Fried Rice Recipe
2 cups cooked rice
1 cup chopped asparagus
1 cup frozen and defrosted peas
1/2 red pepper, chopped
1/2 onion, chopped
6 spring onions, chopped
2 cloves garlic
1 tablespoon freshly grated ginger
3 eggs, whisked
3 tablespoons soy sauce
2 tablespoons sesame seed oil
1 tablespoon olive oil
1 lb peeled and de-viened shrimp
1. Preheat large skillet or wok. Add olive and sesame oil. Add chopped asparagus, red bell pepper and onion. Cook until tender crisp. Add garlic and ginger. Add whisked eggs and cook until done. Add rice and shrimp. Add soy sauce and peas. Stir and cook until shrimp is no longer pink.
2. Serve garnished with chopped spring onions.