KAREN’S QUICK SHRIMP FRIED RICE

I jumped on this recipe right after I read the blog post in Karen’s site, because I knew we would love it. I modified it just a tiny bit, to adjust to our digestive issues – omitting garlic and onions. Visit her site for the regular version if you like. Fried rice with all kinds of different flavors is a dish I adore but very rarely order in restaurants because it is so heavy. And at the same time so easy to over indulge because one helping is never enough. I find myself going back for another little morsel of egg, another bite of shrimp, or chicken, and of course the rice just tags along… Plus the restaurant versions are normally loaded with too much oil and cornstarch-thickened sauce. Not that there’s anything wrong with it, but for the most part a couple of hours later I am not feeling too perky… This version has all the goodies, but is considerably lighter. Using the shortcuts recommended by Karen turns it into one of the easiest dinners to prepare. Make it, and you can thank her later…

QUICK SHRIMP FRIED RICE
(slightly modified from Karen’s Kitchen Stories)

10 ounces jumbo shrimp, cut into thirds
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon cornstarch
3 tablespoons neutral oil such as peanut, divided
3 eggs, beaten
1 tablespoon ginger, minced
12 oz microwavable-ready to serve rice
1 package (12 ounces) frozen peas and carrots, thawed
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Toss the shrimp in the salt, pepper, and cornstarch and let marinate for 10 minutes.

Heat a wok or large skillet over medium high heat. When it is hot enough for a bead of water to evaporate instantly, add one tablespoon of the oil and swirl to coat. Add the shrimp and spread it out into a single layer. Let fry, untouched, for 30 seconds. Stir-fry the shrimp for an additional minute, until almost cooked through. Remove the shrimp with a slotted spoon to a plate.

Reheat the pan and add another tablespoon of the oil. Add the eggs and swirl the pan to spread the eggs out to a thin layer. When they are almost cooked through, remove them to the same plate as the shrimp. Cut them into approximately 1 inch pieces.

Add the last tablespoon of oil. Add the ginger, cook for a few seconds, then add the rice and stir to incorporate the ginger. Spread and press the rice over the surface of the wok and let it cook, untouched, for about one minute. Toss the rice, respread it, and let it cook for an additional minute, untouched.

Add the soy sauce and toss with the rice. Add the peas and carrots, the cooked eggs, the almost-cooked shrimp, the rice vinegar, and the sesame oil. Stir fry all of the ingredients together to heat through and completely cook the shrimp. Adjust seasoning with salt and pepper and serve.

ENJOY!

to print the recipe, click here

Comments: Above you see the rice I used, which was surprisingly tasty. I don’t normally buy this type of product but Karen’s post made me open my horizons. If you are in a hurry, this is the perfect shortcut ingredient. Same goes for the frozen peas and carrots. Leftovers were great next day too. I am a bit picky about seafood leftovers, but the shrimp held up ok. Not sure I would enjoy leftovers with salmon or another type of fish, but maybe your tastebuds are more user-friendly than mine.

I love this type of meal that is one bowl with everything: carbs, veggies, animal protein. Of course, you can make a vegetarian version using mushrooms or seared tofu, the basic mixture will shine no matter what…

Karen, I don’t know how many recipes I’ve made from your blog, including breads, sweets, savory stuff, but this one is another big winner!
THANK YOU!

ONE YEAR AGO: OMG Peanut Butter Bars

TWO YEARS AGO: Kansas Sunflower Seed and Black Walnut Macarons

THREE YEARS AGO: Curry Turmeric Sourdough

FOUR YEARS AGO: Black Olive Tapenade and Deviled Eggs

FIVE YEARS AGO: Blueberry Crumble Coffee Cake

SIX YEARS AGO: Fresh Strawberry Yogurt Bundt Cake

SEVEN YEAR AGO: Quinoa Salad with Red Grapes and Avocado

EIGHT YEARS AGO: Strawberry Coffee Cake

NINE YEARS AGO: Lemon-Poppy Seed Muffins

TEN YEARS AGO: Mascarpone Brownies

ELEVEN YEARS AGO: Salmon Tacos

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THIRTEEN YEARS AGO: Summertime Gratin

12 thoughts on “KAREN’S QUICK SHRIMP FRIED RICE

  1. First – hello to the ‘ennui’ lady . . . your post began with a smile ! Living in Australia I naturally make fried rice more than once a week πŸ™‚ ! This is a beautifully flavoured verion – no wonder you liked it ! Must admit I do cook my own rice , , , , and since I am not overly fond of peas usually use the crispy sugar snap pea pods and zucchini instead . . . also, use whole prawns, with about finger-length bodies, which Down Under are called ‘small’ Must go acquaint myself with Karen’s blog – thanks !

    Liked by 1 person

    • I confess I include measurements in my recipes because it is “required” but I rarely measure anything in cooking. Baking, yes… but cooking? never πŸ˜‰ (I hope my dirty secret is fine with you) = I added the amount in the body of the recipe, cannot quite change the PDF right now

      Like

  2. I made this last night and it was tasty. I forgot to add s&p at the end, so I had to add it to my individual plate as it needed some salt. I also didn’t check my egg supply and all I had were enough for the cheesecake I’m making this morning, so my fried rice didn’t have eggs. Oh well, it was tasty and I’d definitely make it again. PS: the recipe doesn’t include any soy sauce in the ingredients, but the directions mention it. I added to taste, but you might want to state the quantity when you get a minute away from all your beautiful cookies. πŸ™‚

    Liked by 1 person

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