Shrimp Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 tablespoons olive oil, divided
  • 12 ounces peeled deveined small shrimp, thawed if frozen
  • Kosher salt
  • 8 scallions, chopped (reserve a handful of scallion greens for topping)
  • 2 garlic cloves, chopped
  • 1 tablespoons finely chopped peeled ginger
  • 3 cups cold cooked white rice
  • 2 large eggs, beaten to blend
  • ½ cup frozen edamame, thawed
  • ½ cup frozen peas, thawed
  • 3 tablespoons reduced-sodium soy sauce (check that it's gluten free)
  • 2 tablespoons unseasoned rice vineger
  • 1 teaspoon toasted sesame oil
Instructions
  1. Heat one tablespoon olive oil in a large nonstick skillet of medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about three minutes. Transfer shrimp to a plate.
  2. Heat remaining tablespoon olive oil in the same skillet and add the chopped scallion, garlic, and ginger. Cook, stirring, until fragrant, about one minute.
  3. Add rice and stir to coat. Cook until rice is crisp, about two minutes. I found that it took longer for my rice to crisp but that's probably because I was making three times the amount of the recipe.
  4. Push rice to one side of the skillet and add eggs to the other side and cook, stirring and working into the rice mixture, 1-2 minutes.
  5. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about one minute. Top with more scallion greens.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/shrimp-fried-rice-kitchen-renovation/