Better-Than-Takeout Shrimp Fried Rice

Better-Than-Takeout Shrimp Fried Rice is the ideal weeknight supper that can be put together in 30 – 40 minutes! Make your rice the other day, and afterward get this dish ready utilizing the freshest of fixings. Who needs take-out in any case?

Pan fried food was my go-to supper when we were first hitched. I discovered a decent formula, attempted it, and the rest is history. I made that equivalent formula over and over. Also, once more.

Presently I love attempting new plans, particularly when I can up the wellbeing factor in food varieties that aren’t generally so bravo. Take-out Chinese food is an extraordinary illustration of this. We love it, yet it doesn’t cherish us. THIS formula? I think it loves us as well. 😀

In the event that you routinely hunger for Chinese take-out, you will see the value in the way that this formula utilizes new fixings and is moderately sound. I infrequently eat Chinese food any longer as a result of the tremendous calorie trouble, yet this one isn’t singed or loaded down with a lot oil.

Ingredients

• 2 Tablespoons olive oil – divided
• 1 pound shrimp – peeled and deveined
• 3 large eggs
• 1 cup frozen peas – thawed
• 1 cup frozen corn – thawed
• 1 cup frozen edamame – thawed
• 1 cup shredded carrots
• 6 cups prepared white rice (COLD) – day old at least
• salt and pepper – to taste

For the sauce:

• 6 Tablespoons lower-sodium soy sauce
• 1 Tablespoon oyster sauce
• 2 Tablespoons sesame oil
• 2 teaspoons chili sauce – optional, for heat
• 1/2 teaspoon ground ginger
• green onions and toasted sesame seeds – to garnish
• pure sesame oil – to serve

Instructions

1. Combine the sauce ingredients in a small bowl – the soy sauce, oyster sauce, sesame oil, chili sauce (optional), and ground ginger. Mix well and set aside.
2. In a medium stock pot over medium-high heat, add a drizzle of olive oil and then half the shrimp (with a sprinkle of salt and pepper). Cook until done (be careful to not overcook!), about 4 minutes, and remove to a plate. Continue with the remaining shrimp, and set aside.
3. In a small saute pan, soft scramble the eggs. Set aside.
4. Saute the veggies over medium-high heat. Using the same stock pot used for the shrimp, add a drizzle of olive oil, and then the veggies. Cook until softened. Then reduce heat slightly, add the cold rice and the sauce mixture, and stir well. Cook until heated throughout.
5. Then add the cooked shrimp and the scrambled eggs back to the pot, and stir.
6. Serve the shrimp fried rice with green onions, sesame seeds, and a drizzle of pure sesame oil, if desired.

Notes

• Remember to cook your rice the day BEFORE. This takes a little bit of planning but it is REALLY important. You want it to be cold.
• Buy raw shrimp, and peel and devein them. If they are frozen, be sure to have them thawed and ready to go.
• Taste for flavor and adjust as needed.

Nutrition

Calories: 598kcal | Carbohydrates: 74g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 340mg | Sodium: 1537mg | Potassium: 607mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4674IU | Vitamin C: 21mg | Calcium: 206mg | Iron: 5mg