Shrimp Fried Rice

Shrimp Fried Rice is one of my go-to 30-minute dinners and my family can't get enough of it. Shrimp and Rice is the best way to use leftover white rice.

Servings:   6 people

Ingredients

·         1 lb 26-30 count uncooked shrimp. (Peeled and deveined)

·         1 tsp corn starch

·         1/4 tsp sea salt 

·         1/4 tsp freshly ground black pepper 

·         3 Tbsp LIGHT olive oil, or canola

·         4 large eggs, beaten

·         1/4 cup green onion, finely chopped

·         5 cups leftover chilled white rice, (rinse rice before cooking)

·         12 oz frozen carrots and peas, thawed

·         2 Tbsp soy sauce or coconut aminos, or added to taste

·         1 1/2 tsp sesame oil 

 

Instructions

1.   In a medium bowl, mix the shrimp, corn starch, salt and pepper. Let marinate at room temperature for 10 minutes.

2.   Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.

3.   Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

4.   Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.

5.   Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.

6.   Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.

           7.   Add cooked shrimp and cooked eggs back to the pan and mix well.                          Continue to cook until the rice is hot and sizzles, stirring frequently. Add                    more soy sauce to taste, if desired.