Shrimp Fried Rice
Shrimp Fried Rice is one of my go-to 30-minute meals and my family can’t get enough of it. Fried Rice is our favorite way to use leftover rice and leftover vegetables.
1 small cucumber
12 peeled deveined small shrimp, thawed if frozen
8 scallions, whites chopped, greens thinly sliced
2 cloves garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
1 yellow bell pepper
½ cup frozen peas, thawed
3 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Step 1: Cut up vegetables. (you can use whatever vegetables you have on hand or that you like). Fluff the leftover rice. Heat 1 Tbsp. 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.
Step 2: Heat remaining 1 Tbsp. vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add carrots, peas. Cook, tossing constantly, until vegetables are heated through, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Add bell pepper and soy sauce and cook, stirring and working into rice mixture, 1 to 2 minutes. Add sesame oil, and cooked shrimp. Mix well. Top with scallion greens.