Shrimp Fried Rice

 

Servings:*

4

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 12 peeled, deveined small shrimp
  • Kosher salt
  • 8 scallions, whites chopped, greens thinly sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon finely chopped peeled ginger
  • 3 cups cold cooked white rice
  • 2 large eggs, beaten
  • 1/2 cup frozen edamame, thawed
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil

Directions

  1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.

  2. Heat remaining tablespoon vegetable oil in same skillet; add scallion whites, garlic and ginger. Cook, stirring, until fragrant, about 1 minute. 

  3. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes.

  4. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

  5. Add edamame, peas, soy sauce, vinegar, sesame oil and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.