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Servings:

Easy Shrimp Fried Rice

Think of this recipe as a template and is a great way to use up random bits of veggies you have in your freezer or fridge. Vary the proteins, too–chicken, tofu, and pork work well, too.

Total Time

30min

4.3

3 Ratings

Author: The Dharma Kitchen

Servings:

Ingredients

•

1 lb

Large Shrimp , peeled, deveined

or Jumbo Shrimp

•

1 Tbsp

Unsalted Butter , divided

•

Farmhouse Eggs® Large Brown Eggs , beaten

•

1 bunch

Scallions , thinly sliced

•

2 cloves

Garlic , minced

•

2 cups

Frozen Mixed Vegetables

or Fresh Mixed Vegetables

•

1 cup

White Rice

or any kind of Rice

For Assembly

•

2 Tbsp

Soy Sauce

•

to taste

Oyster Sauce

(optional)

•

to taste

Sesame Oil

Cooking Instructions

Defrost the Large Shrimp (1 lb) in a colander under running water set over a bowl (if you’re in hurry) or in the fridge, right in the bag. Pat the shrimp dry and set aside.

Melt 1 tsp of Unsalted Butter (1 tsp) in a large, deep nonstick skillet over medium heat. Pour in the Farmhouse Eggs® Large Brown Eggs (3) and scramble gently until soft, about 3 to 4 minutes. Remove eggs from the pan to a medium bowl.

Melt another tsp of Unsalted Butter (1 tsp) in the skillet and turn the heat up to medium-high. Cook the shrimp until they turn pink and look like they’ve shrunk a bit–this will happen fast, so keep an eye on them, usually in 2 to 3 minutes. Remove the shrimp to the bowl with the eggs.

Add the final tsp of Unsalted Butter (1 tsp) and quickly cook together the white parts of the Scallions (1 bunch) , Garlic (2 cloves) , and Frozen Mixed Vegetables (2 cups) for 3 to 5 minutes – this will depend on the type of veggies you’re using.

Scoot the veggies over in the pan and turn the heat up to high. Add the cooked White Rice (1 cup) and soy sauce and stir to combine. Let the rice fry, stirring occasionally, until it browns, about 2 to 3 minutes. Stir in the veggies to combine.

Remove the pan from the heat and stir in the eggs and shrimp. Sprinkle with the reserved scallion greens, a dash of Sesame Oil (to taste) , and some Oyster Sauce (to taste) and/or Soy Sauce (2 Tbsp) to your liking.

Author's Notes

Fried rice works best with leftover rice–or rice you’ve made earlier and stuck in the fridge. You want it cold and dry; otherwise, when it hits the pan, it’ll get soggy and won’t fry.

Nutrition Per Serving

CALORIES

454

FAT

9.8 g

PROTEIN

39.9 g

CARBS

49.6 g