Toned'nTasty
Shrimp Fried RiceOGSINCE 2019

OG · Lindsay's original · 2019

Shrimp Fried Rice

Now I won’t sucker you into this recipe by saying it’s so simple and you’ll be finished in no time . But, I will tell you that this tastes better than take…

20min prep
20min cook
6servings
The story This week's split

Method

  1. Heat a wok or large nonstick pan on medium high heat with 1 tbsp vegetable oil. Add beaten eggs and cook for 2 minutes, stirring frequently. Remove from pan (purposely undercooking a bit) and set aside.
  2. Next, add 1 tbsp oil to the pan and add the cleaned shrimp. Cook 2 minutes, stirring once. Remove from pan (purposely undercooking) and set aside.
  3. Lower the heat down to medium and add 1 tbsp oil. Add the chopped onion to the heated pan. Cook onions 3-4 minutes until translucent, stirring occasionally.
  4. Then add the grated carrot. Continue cooking 2-3 minutes. Add the garlic next. Stir to combine and cook for one minute.
  5. Now is the time for the rice. If you’re using the frozen Trader Joe’s rice, just open the bags and throw them in to the pan (no need to thaw beforehand). I like to push the veggies to the sides and put the rice at the bottom of the pan so that it can crisp up and *fry* for 2-3 minutes.
  6. Next, add in the frozen peas, stir to combine and cook 1-2 minutes.
  7. Add in the soy sauce and sriracha. I don’t really measure with this. Just a couple swirls around the pan for the soy sauce and how much sriracha you’d like. Start small and add more to your taste. Once those are added, add the shrimp and egg back in. Stir to combine all the ingredients together.
  8. Turn the heat off and add in the green onions and cilantro. Stir into the fried rice mixture. Plate or bowl this goodness and enjoy!
Lindsay's note *You can halve the shrimp lengthwise before cooking. It’s a good way to make the shrimp go a little further and I do it with the kids often so that they get a small bite of shrimp. This is a very forgiving recipe. You can double it to make leftover lunches for the week, add or take out veggies, add lots of eggs like I do to make it go further without extra rice.
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The story

From Lindsay's kitchen, 2019

Now I won’t sucker you into this recipe by saying it’s so simple and you’ll be finished in no time. But, I will tell you that this tastes better than take out (at least to my food critics = my husband, stepdaughters, mom and dad… which are actually tougher critics than strangers) and the leftovers are just as good. This makes a big batch which is perfect for us since someone will be wanting the leftovers.

This is a fun recipe to get the kids involved in! I’ve put them to work with everything from removing the cilantro stems (although I don’t mind some stems but it’s a good busy task) to grating the carrot to pulling the tails off the shrimp. It may increase prep time, but in the best way. Speaking of prep… this dish comes together pretty quickly once the prep is done. You can even do the prep earlier in the day and then start cooking when you’re ready for dinner. Aaaaanndd… it comes together in 1 pan… winning!


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