No matter what kind of Chinese food you prefer – eating in or take out – fried rice is a mainstay of the menu. Shrimp Fried Rice is extra good in that it can be either a side to whatever else you ordered….or you can make a wonderful meal of it all by yourself!
Here’s a quick and easy way to make it for 4 = but you can easily double it if you want to serve 8 or, leftovers!
A Tip from the Toque:
Recent studies are questioning whether arsenic found in rice is harmful to babies, children and adults. We strongly suggest you discuss this with your healthcare team if you have questions regarding the safety of the amount of rice in your diet. This is especially pertinent to those on a wheat-free or gluten-free diet, as many of these products are rice based. We cannot stress too highly the importance of carefully READING THE LABELS of the products you buy and if in doubt, contact the manufacturer for specific information.
Shrimp Fried Rice
- 1 Tbsp. sugar
- 1/4 c soy sauce (light is ok)
- 2 Tbsp. vegetable oil
- 1 small yellow onion, diced
- 2 scallions, sliced
- 1/2 lb. cooked shrimp (frozen is ok) peeled and deveined
- 2 – 3 c cooked white or brown rice, cooled
- 8 oz. frozen peas and carrots
- 2 eggs
Mix together the soy sauce and sugar. Set aside.
Preheat a large sauté pan and add oil. Sauté diced onion until caramelized. Add cooked shrimp to caramelized onions. (If using frozen, defrost first and dry slightly on paper towels.) Cook raw shrimp until just pink. Add scallions, and frozen peas and carrots and cook approximately 3 minutes.
In separate pan, scramble eggs. Add scrambled eggs to shrimp and vegetables. Gently fold rice and sweetened soy sauce into shrimp mixture.