Shrimp Fried Rice

Remember last week when I told you I love shrimp? I wasn't lying! This dish is so quick to cook and super easy to prep too! It took me about 40 minutes to prep and cook the entire thing. The rice has a sweet hint of ginger and a little heat from the fresh pepper. I definitely recommend cooking this dish if you are looking for a quick dinner recipe, and to kick it up a notch? Serve it with Kung Pao Chicken, or another classic Chinese dish. Yummy!

Serves 6

First in a rice cooker, cook 3 cups of rice, take careful measurements as you do not want your rice to overcook. When the rice is done set it aside, you will need it later.

Then, dice 1/2 of a large onion and set aside.

Add 5 large eggs to a mixing bowl.

Whisk the eggs together with a fork and add a pinch of salt (to taste).

Heat a nonstick pan with 1 tablespoon of oil on medium/high.

When hot, pour in the egg mixture.

Stir frequently with a flat spoon to break up egg and prevent big clumps from forming.

Cook until eggs are slightly brown. Remove from heat and set aside.

Meanwhile heat 2 tablespoons of vegetable oil in a wok.

Add in diced onions and cook until soft. 

When soft add in 3 cloves of minced garlic, one finely chopped jalapeno pepper, and 1 1/2 tablespoons of minced fresh ginger. Stir to combine.

Add in one 16 ounce package of frozen peas and carrots. 

Stir and cook on high heat until all juices have evaporated.

Meanwhile rinse and drain one pound of small shrimp.

Add the shrimp to the wok and stir to combine.

Cook until juices evaporate.

It will bubble a little like this.

Add in the cooked rice slowly.

Hello rice!

Once you add in the rice turn the heat to low otherwise the rice will stick to your wok.

Pour in 1/4 of a cup of soy sauce.

Stir to combine.

And stir...stir, stir...

You will know when you are done stirring because your rice will have browned.

Add in the reserved eggs and lightly stir to combine.

Remove from heat and serve with rooster sauce for a spicy kick! So delicious!

Ingredients:

• 1 pound of uncooked small shrimp
• 3 cups of cooked white rice
• 1- 16 oz. package of frozen peas and carrots
• 1 1/2 tablespoons of fresh ginger (minced)
• 1/2 a large onion
• 1 jalapeno pepper 
• 3 cloves of garlic
• 5 large eggs
• 3 tablespoons of vegetable oil (divided)
• 1/4 cup of soy sauce

Directions:

Cook 3 cups of rice, when the rice is done set it aside, you will need it later.

Then, dice 1/2 of a large onion and set aside.

Add 5 large eggs to a mixing bowl. Whisk the eggs together with a fork and add a pinch of salt. 

Heat a nonstick pan with 1 tablespoon of oil on medium/high.When hot, pour in the egg mixture. Cook until eggs are slightly brown. Remove from heat and set aside.

Meanwhile heat 2 tablespoons of oil in a wok. Add onions and cook until soft. When soft add in 3 cloves of minced garlic, one finely chopped jalapeno pepper, and 1 1/2 tablespoons of minced fresh ginger. Stir to combine.

Add in one 16 ounce package of frozen peas and carrots. Stir and cook on high heat until all juices have evaporated.

Meanwhile rinse and drain one pound of small shrimp. Add the shrimp to the wok and stir to combine. Cook until juices evaporate.

Add in the cooked rice slowly. Once you add in the rice turn the heat to low.

Pour in 1/4 of a cup of soy sauce.Stir to combine, you will know when you are done stirring because your rice will have browned.

Add in the reserved eggs and lightly stir to combine. Remove from heat and serve.