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Shrimp Fried Rice

I know... another fried rice recipe! I just have too much left over rice in the fridge and nobody likes the taste of dried up rice. This is a super simple, super clean (what does that even mean?) dinner plan after some heavy brunching on pumpkin spice pancakes.

Which reminds me that I went to Kroger this weekend and they had RUN OUT of canned pumpkin. I was soooo looking forward to some pumpkin laden recipes this week. So heart broken :(

Shrimp Fried Rice

Makes 4 servings

1/2 onion diced
2 tsp garlic
1 bell pepper diced (or about 5 mini peppers)
6 large shrimp, chopped
3-4 cups rice, day old (I used a mix of white and 7-grain rice)
2 eggs
2 stalks green onion
Salt, pepper

  • Fry shrimp first in a little bit of oil, add salt and pepper
  • Set aside in a  bowl and fry up the diced onions, garlic, also seasoning as you wish
  • Once the onions have sweated for 1 minute, add the rice and loosen it with a spatula (Always use cold rice so that your fried rice is fluffy!)
  • Add in the diced pepper, saute until slightly soft. Now displace the rice and veggies to one side of the pan
  • Crack your eggs in the empty space, scramble up the yolk and once it is cooked into pieces (30 seconds), mix it up with the rice
  • Put the cooked shrimp back into the pan and add chopped green onions
  • Cook until heated through (1 minute) and serve

1 comment :

  1. Wonderful and you’re right … better than takeout. I’ve made the dish twice within the past six days (for different guests, of course). A hit both times!Thank you much, This was the best fried rice I ever made. Thank you for the recipe.Just a little alterations for me:I used half the sesame oil (it gets to be too much for me)added 1/4 cup chopped yellow onion and sauteed before I added the veggies.The veggies were canned because unfortunately I didn’t have frozen.It was fabulous and even my picky toddler loved it.
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