Shrimp Fried Rice
Leftover rice, which is slightly dried out, works best for this shrimp fried rice recipe that you’ll soon be making all the time.
INGREDIENTS
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2 tablespoon Tbsp. vegetable oil, divided
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12 peeled deveined small shrimp, thawed if frozen
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Kosher salt
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8 scallions, whites chopped, greens thinly sliced
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2 cloves garlic cloves, chopped
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1 tablespoon finely chopped peeled ginger
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3 cups cold cooked white rice
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2 large eggs, beaten to blend
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½ cup carrots, cut into small chucks
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½ cup frozen peas, thawed
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3 tablespoon reduced-sodium soy sauce
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1 teaspoon toasted sesame oil
Direction:
Step 1: Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add garlic. Season shrimp with salt and cook, turning once, until just opaque in the center, about 2 minutes; transfer to a plate. Heat remaining 1 Tbsp. vegetable oil in same skillet. Scramble the eggs. Add scrambled eggs to the same plate as the shrimps.
Step 2: In same skillet, add scallion whites, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Add soy sauce, and mix well. Add carrots, peas, eggs, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 4 minute. Top with scallion greens.
