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
- 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.
- 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.
- In a small saute pan, soft scramble the eggs. Set aside.
- 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.
- Then add the cooked shrimp and the scrambled eggs back to the pot, and stir.
- 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