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10 Minute Shrimp Fried Rice

I love using leftover rice to make fried rice as it is both quick and delicious. You can make fried rice with virtually any protein (chicken, pork, shrimp or ham) or none at all.

For this recipe, I would highly recommend that you purchase deveined shrimp to save time; unless you are like my late grandmother who can quickly deshell and devein a shrimp in a few seconds. By the way, save the shrimp shells (in your freezer) for making stock.

So there you have it: buy deveined shrimp for a speedy dinner and save the shells for stock.

3 eggs
2 cups cooked rice
1/2 cup chopped shrimp (you can leave the shrimp whole)
1 cup frozen vegetables
1 tbsp soy sauce
1 tbsp vegetable oil
Pinch of salt

1. Scramble the eggs with a pinch of salt in a bowl.

2. Pour oil in a large pan over medium heat. Once the oil starts shimmering and the pan is hot, pour in the scrambled eggs. Scramble the eggs until it is soft but still runny. Set aside.

3. Cook the shrimp in the pan until the shrimp is pink.

4. Add in the eggs, cooked rice and frozen vegetables. Pour soy sauce over the rice.

5. Stir fry until it is well incorporated. Serve immediately.

Source: Frugal Allergy Mom

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