A weeknight dinner that takes less than 30 minutes to throw together and also uses up leftovers might be the perfect storm of suppers.
Here’s a tip: Mise en place. Loosely translated to, get things set up beforehand. Once you start the egg step, the rest of the fried rice steps move very quickly! You’ll thank yourself if you already have your veggies diced and ready to go.I’ve learned that with certain foods it makes sense to overshoot the amount our family of four can eat in a sitting. Things like rice and pizza dough keep well in the fridge and freezer, and making a double batch helps make future meals a breeze.
Rice is my 5-year old’s favorite side dish. He’s the kid that gags at the mere sight of mashed potatoes. He chokes down a roasted potato. But rice? He’ll gobble it up. So, whenever I make rice for one meal, I make extras for later.
“Mom,” he says. “Are we gonna have the rice with the egg in it?”
Fried rice is so very simple to make. I realize my version my not be authentic, but that’s okay. It tastes good and my kids (and husband) love it, plus it uses up leftover rice AND it doesn’t take an hour to from start to finish.
Shrimp Fried Rice
Prep: 10 mins | Cook: 15 mins | Serves: 4
- 3 cups cooked rice (white or brown)
- 3 large eggs, beaten
- 4 tablespoons vegetable oil (or any high-heat oil)
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 3 green onions, diced
- 1/8 cup fresh chopped Italian parsley
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 4 tablespoons soy sauce
- 1 bag frozen raw jumbo shrimp (thawed and peeled)
Heat 1 tablespoon of oil in a wok over medium-high heat. If you don’t have a wok, a large heavy-bottomed skillet will work fine.
Season the shrimp with salt and pepper. Once the oil’s hot, add the shrimp, seasoned side down, and let them cook for 2 minutes. Season the other side with salt and pepper, then flip the shrimp and cook them for another 2 minutes. Remove the shrimp to a bowl and set them aside.
Add 1 tablespoon of oil to the wok, followed by the eggs and ½ teaspoon of salt. Move the eggs around with a wooden spatula until they’re scrambled – but not browned. Remove the scrambled eggs to a bowl and set it aside.
Add 2 tablespoons of oil to the wok along with the yellow onion and carrots, and sauté them for a few minutes. Once the onion becomes translucent, add the rice, soy sauce, remaining salt, pepper and green onions to the wok. Stir continuously for 2 minutes with the wooden spatula, making sure to fold the rice over a few times. Stir in the egg, parsley and the shrimp.
Serve the shrimp fried rice hot with extra soy sauce or Yum Yum Sauce.