I love fried rice! Whenever I order take out, I make sure I order fried rice along with good dumplings because hey, they taste good together. But this recipe will definitely let you forget those take-outs. A good homemade recipe always wins over take out any day! You don’t need to stress yourself over with the thought of preparing more than one dish. Our friend over at She Wears Many Hats has this to say about this recipe:
“This easy Shrimp Fried Rice Recipe will have you saying goodbye to those take-out menus and whipping up fried rice on the fly. You may even have neighbors ordering it from you!”
Well I won’t be selling it to the neighbors any time soon, but I get what you mean! Who could ever resist a delicious fried rice which smell will probably entice even the ones with the hardest of hearts. It’s a complete meal too!
Ingredients:
1 cup Great Value uncooked long-grain rice
1 1/2 cups (about 6 ounces) Green Giant frozen green peas
3 tablespoons Wesson vegetable oil, divided
3 large Eggland’s eggs, slightly beaten
1 medium sweet onion, diced
1 tablespoon McCormick ground ginger
2 tablespoons McCormick sesame seeds (optional)
1 pound shrimp, peeled and deveined
2 tablespoons Heinz rice vinegar
3 tablespoon Kikkoman soy sauce
1 tablespoon Spectrum sesame oil
Instructions:
Cook rice according to package instructions.
Stir frozen peas into cooked rice. Cover and set aside.
Heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Add beaten eggs and cook until set. Remove from pan, cover and set aside.
Add remaining 2 tablespoons to skillet, heat over medium-high. Add chopped onion to skillet and sauté 3 minutes. Add ground ginger and sesame seeds, sauté another minute. Push onions, ginger and sesame seeds to side of skillet. Add shrimp and sauté for 2 minutes.
Whisk together rice vinegar, soy sauce and sesame oil, and add to skillet. Sauté for about 30 seconds. Add rice, peas, and eggs back to skillet. Stir to combine.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Equal amounts of brown rice may be substituted for a healthier and heartier version.
Thanks again to She Wears Many Hats for this amazing recipe.