Shrimp Fried Rice
Fake Takeout: Shrimp Fried Rice
I don’t like to go out. If the pandemic taught me anything, it’s just how much I love staying home. While other people were discovering cooking and baking and crafts like they had just been invented, I was able to hunker down into things I’ve been doing since I’m little. I’m still hunkering down now that everything is “normal” again. Among other things, that means I have learned to make lots of takeout items, like this shrimp fried rice. It is usually cheaper than takeout plus, I don’t have to talk to anyone.
The Many Virtues of Shrimp and Shrimp Fried Rice
Shrimp is one of my favorite foods. We eat it pretty much once a week, so I am always looking for new ways of preparing it. I don’t think I have ever eaten a shrimp recipe I disliked. Cold shrimp salad in mayo, Cajun shrimp, shrimp scampi. They are all delicious. Shrimp also takes a very short time to cook, so that makes it a convenient weeknight meal.
Clean Out Your Pantry
This shrimp fried rice came about because I had, as usual, shrimp in the freezer. I also knew I had rice. In the past few months I have been experimenting with Asian inspired meals, so I also had a lot of other ingredients I would need.
Shrimp Fried Flexibility
I think that you can be flexible with the veggies that you put in this shrimp fried rice. I had frozen peas and a small can of corn, so that is what I used. I think diced carrots, sliced red peppers, and green onions would all work well. I also used frozen shrimp and that 10-minute boil-in-a-bag rice. Everything was very easy to put together.
Sesame Oil, Please
I’m all about using what I have on hand, but sesame oil is really key in this recipe. I think it is what gives the recipe its takeout flavor. I combined it with a bit of vegetable oil to get started and then added the sesame oil whenever necessary. I strongly recommend investing in a bottle. You can always order it online if your supermarket doesn’t carry it.
Frozen Shrimp is Still Shrimp
Boil up some rice while you fry the other ingredients: onion, frozen peas, corn, a few eggs, and the shrimp. I think it’s fine to use the frozen, cooked shrimp. I would also like to know why I am subjected to frozen shrimp when we live 15 minutes from the ocean. That is a story for another day.
Introverts! Avoid the Awkward Takeout Order Call
Shrimp fried rice is quick, easy, and delicious. It’s also a great way to clean out your fridge and pantry. Best of all, you won’t have to call and speak to the humans!
Shrimp Fried Rice
Ingredients
- 2 tbsp vegetable oil
- 3-4 tbsp sesame oil
- 1/2 medium onion
- 1/3 cup frozen peas
- 1/3 cup whole kernel corn
- 3 beaten eggs
- 1 lb cooked shrimp See tips
- 4 cups cooked rice
- 4 tbsp low sodium soy sauce
Instructions
- Cook the rice. I used two bags of boil-in-a-bag rice totaling 4 cups of cooked rice. It is easier to cook and prepare the rice before you start the rest of the recipe.
- Prepare the shrimp. I used frozen cooked shrimp. This means I had to defrost it under running water for about 10 minutes. Make sure to remove the tails. Be careful; I always cut myself!
- Chop one half of a medium onion.
- Make sure you have your veggies ready to go as you will need to add them quickly.
- Add two tablespoons of canola oil and one tablespoon of sesame oil to a frying pan and heat until shimmering.
- Lower the heat to medium high and add the onion. Stir constantly until soft and translucent.
- Add the frozen peas and cook one minute. Add a little sesame oil if the pan is dry.
- Add the corn and cook for one minute. Add a little sesame oil if the pan is dry.
- Push the veggies to one side of the pan and add the 3 beaten eggs.
- Scramble the eggs. You may pull in some of the veggies, but that is fine.
- Add a bit of sesame oil if necessary and add the shrimp. Stir everything together until heated through, about three minutes.
- Add the rice and toss everything together.
- Add the soy sauce and toss. Let cook one more minute.
