Shrimp Fried Rice
Looking for a easy weeknight dish that incorporates your leftovers? Shrimp fried rice is a great go-to recipe when your tight on time, but still want to have a delicious meal. One of the secrets to speeding up your cooking time is using previously chilled rice. When you put rice in the fridge it looses a bit of it's moisture, when it comes time to cook the heat of from the oil and soy sauce re-steams the rice to the perfect consistency.
Using freshly steamed rice can leave you will with a mushy consistency :(, so embrace the shortcut!
Ingredients:
- 4 Cups Previously chilled rice
- 3 Eggs {beaten}
- 1/4 lb. Cooked Shrimp { diced, marinated in garlic paste & lemon pepper}
- 2 Green Onions {minced}
- 1 med. carrot {finely chopped}
- 1/2 Cup Ham {diced}
- 1/2 Cup Cooked Turkey {diced, optional}
- 2 Cloves Garlic {minced}
- 3 Tbsp Soy Sauce {low sodium, or regular}
- Freshly cracked pepper
- 2 Tbsp Butter
- 2 Canola Oil
Directions:
Heat canola oil and butter in a wok over medium-high heat. Give the oil a minute to heat up, then add the rice, cook for 1 minute. Create a hole in the middle of your rice by pushing to the outsides of the wok, add diced carrots to the center, cook for a minute then cover with rice. Mix rice and carrots together and add diced ham to mixture.
Make a hole in the center, add beaten eggs, scramble egg in the center then mix well with the rice. Add diced green onions and turkey {this is optional, chicken is another great addition as well}, and shrimp and mix together until well incorporated.
Pepper to taste, serve hot with soy sauce!
xoxo,
Birdie