Weeknight recipe · about 25 minutes
Shrimp Fried Rice
25 minOne panAsian-American
Shrimp, egg, and veg fried rice — great use of leftover rice.
Ingredients
Shrimp12 oz
Carrots2
Garlic2 cloves
Eggs2
Peas1 cup
White rice2 cups cooked
Soy sauce3 tbsp
Steps
- Whisk the eggs with a pinch of salt. Scramble in a hot nonstick skillet over medium-high for about 1 minute into soft curds; scoop onto a plate.
- Pat the shrimp dry and stir-fry 2–3 minutes until pink and opaque, curled into a loose C; move them to the egg plate.
- Dice the carrots small and cook 2–3 minutes; stir in the minced garlic for 30 seconds, then the peas straight from frozen for 1 minute.
- Add the rice and break up any clumps — cold, day-old rice fries best; fresh rice just steams.
- Press the rice flat and leave it 1 minute undisturbed to crisp, then pour the soy sauce around the edge of the pan and toss 2 minutes.
- Return the shrimp and eggs, toss 1 minute to heat through, and finish with a few grinds of pepper.
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