Sol was out of town this past weekend and I made a few quick meals just for me. One of those was Shrimp Fried Rice, which is so easy to make with leftover rice. I love making fried rice at home because I can make exactly as much as I want, and it’s perfectly crispy and hot, unlike rice that’s been in a take-out container. Here’s my easy personal recipe; adjust it to your taste and add tofu, chicken, or more veggies!
Quick & Easy Shrimp Fried Rice
1-2 TBSP oil (sesame oil is great, otherwise vegetable/canola oil, olive oil, or even coconut oil would work)
1 CUP day-old rice (Really, don’t use just-made rice. It won’t crisp up enough. I often make extra rice at dinner so that I know there will be leftovers.)
5 Pre-cooked shrimp
1/4 CUP frozen peas
3-4 TBSP low-sodium soy sauce
Sriracha to taste
Heat half of oil on medium in a small frying pan. Add egg and cook gently, until just firm. (Don’t overcook.) Remove egg and place in bowl you will eat in. There’s no need to dirty an extra bowl, people!
Heat remaining oil in pan on medium. Add rice and spread across the pan. Allow to cook UNDISTURBED for 2-3 minutes, until rice is crispy. Turn rice once and cook for 2-3 minutes on the other side.
Add peas, soy sauce, and shrimp; stir and warm shrimp through, 2-3 minutes more. Add cooked egg, mix. Return to bowl, sprinkle (or douse) with Sriracha, and eat immediately!