shrimp and veggie fried rice

February 26, 2013


One of my favorite weekday meals is shrimp and veggie fried rice. It’s the best because you can use leftover white rice, which makes it extra crispy, and you can throw in any vegetable you have in the fridge or freezer. It takes no time at all and yet it’s one of the most comforting and satisfying meals.

Shrimp and Veggie Fried Rice
makes 4 servings
2 tablespoons vegetable oil, divided
12-14 ounces peeled, deveined small shrimp, thawed if frozen
kosher salt
8 scallions, whites chopped, greens thinly sliced
3-4 garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice {leftover rice is the best for fried rice!}
2 large eggs, beaten lightly
1/2 cup frozen edamame, thawed
1/2 cup frozen peas, thawed
2 carrots, diced
2 celery stalked, diced
1 bell pepper, diced
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 1/2 teaspoons toasted sesame oil
Heat 1 tablespoon vegetable oil in a large nonstick skilled or wok over medium-high heat. Season shrimp with salt and cook until just opaque in the center, about 3 minutes. Transfer to plate.
Heat remaining 1 tablespoon vegetable oil in same skilled. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. {It will smell amazing!}, Add rice and stir to coat evenly. Cook until the rice is crisp, about 4 minutes. Push rice to one side of skilled and add eggs to the other side and cook, stirring and working into rice mixture.
Add edamame, peas, carrots, celery, bell pepper, soy sauce, rice vinegar, sesame oil and cooked shrimp. Cook, tossing constantly, until shrimp and veggies heated through. Serve and top with scallion greens.
Do you have a favorite weekday meal?