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Shrimp Fried Rice
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< Fried rice isn't complicated and can be a great budget-stretcher. If you don't have a wok, use a deep-sided skillet or make the rice in batches.
Shrimp Fried Rice
4 cups cooked rice
2 ea. eggs, well beaten
1 Tbsp. canola oil
¼ cup soy sauce
¼ cup sliced green onion
1 cup frozen mixed peas and carrots, thawed
2 Tbsp. canola oil
2 cups cooked shrimp (about 8 ounces)
sea salt and pepper to taste
Heat 1 tablespoon oil in a skillet or wok over medium heat. Scramble eggs until completely cooked through. Remove eggs from pan and set aside. Use a paper towel to remove any residual egg from the pan. Increase the heat to medium-high and heat the other 2 tablespoons oil. Add the vegetables and saute. Add the rice and soy sauce, stirring constantly to mix evenly and keep the cooked rice from burning. Cook for about 5 minutes. Reduce heat to medium and add the eggs and shrimp. Continue mixing until ingredients are warmed through and evenly distributed through the rice. Serves 4-6.
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