One Pan Shrimp Fried Rice

Yum. My photos are so low-res, and I realize it makes the food look way less appetizing. But once again, trust me on this one. YUM.

Before we get started: The protein in this recipe can be substituted for anything that you prefer– chicken, skirt steak, tofu if you’re into that kind of thing.  Even pineapple.  Shameful admission: I’ve even made it with bacon. It was delicious, but I regretted it the next day. So whatever main ingredient makes you feel the most like a complete human being, use that.  My husband dies for shrimp, so for us, this will forever be Shrimp Fried Rice… so if you don’t mind, branch out and let me live vicariously through you. It’s the least you could do.

Shrimp Fried Rice

Ingredients:
-1 bag fully cooked, shelled & deveined shrimp
-3 cups cooked brown rice
-canola oil
-5 eggs
-1/4 cup thinly sliced green onion
-soy sauce, and/or Kikkoman Teriyaki Glaze

If your shrimp is frozen, thaw it in a bowl of cold water.  Once it’s thawed, pull off all the tails.  Heat some canola oil (about 1/4 cup) over medium-high heat in the largest frying pan that you own.  My pan is huge, and I use it for everything.  It’s by KitchenAid.  If you don’t have a huge frying pan like I do, this might become 2-pan rice for you.  But that’s okay, we’ll get to that in a minute.  Put the shrimp in the pan with the canola oil, and heat until it curls up into the fetal position.  Is this too carnal for you? You must eat tofu, huh? Sorry 😦 Once the shrimp is hot, remove from the pan, put it in a bowl, and set aside.  If there is still a lot of shrimpy juice, pour it out.  Pour more canola oil- another 1/4 cup or so- into the pan, and add the cooked rice.  Press it down, along the entire bottom of the pan, and let it heat for about a minute.  Then, flip/stir the rice, and allow it to continue frying.  Your rice shouldn’t be getting blackened, just heated.  Add the shrimp back into the rice, and stir to combine.  Next, push all the rice as far to the side of the pan as you can.  Crack the eggs right into the empty half of the pan, and scramble them.  If your pan is too small for this, just scramble the eggs into a separate pan.  Once the eggs are cooked, combine with the rice and shrimp.  Lastly, add the green onions and stir to combine.

Serve this with soy sauce and teriyaki sauce on the side.  We like to mix Kikkoman Low Sodium Teriyaki glaze with sugar in a custard cup, microwave it so that the sugar dissolves, and pour that on top of the rice.  Don’t judge us.

Variation: If there are any vegetables that you’d like to add to this rice (such as mushrooms, broccoli, sliced garlic), saute them with the shrimp.  That would be lovely.

P.S. If anyone has a great teriyaki sauce recipe, you know, the kind that is super thick and sticky and sweet and you get it on your sushi at Hibachi grills– please share it! I have been dying for a good recipe.

Kels

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