Shrimp Fried Rice

I love this recipe because it is quick and easy, but also because I can generally make it anytime with ingredients on hand. I always have rice, frozen shrimp, and enough random veggies to make up the rest. It didn't end up tasting like your typical fried rice from your usual Chinese take-out joint - but that could be a good thing, well different at least.

So I started with the last half of a red onion, one large carrot, a few celery stalks, and a can of bamboo shoot sticks. I always seem to have either bamboo shoot or water chestnut lying around. Now that I think of it, I think I threw in a tomato as well, seeded and diced.

From there, sauteed it up for a bit, and added some lemon juice, and a fair bit of light soy sauce. Added in the thawed raw shrimp.

Finally, tossed it and fried it up for a bit.

Next time: I would add ginger, and maybe try different spices such as maybe 5 spice

Me: 7/10
SO: 7/10
SSO: 4/10


Shrimp Fried Rice
Generally try using any left over veggies in the fridge. You could also use a different protein - chicken, pork, just about anything really. This is only what I ended up doing.

Ingredients

• half a red onion, diced
• one large carrot or several smaller ones, diced
• a few celery stalks, diced
• can of bamboo shoot sticks
• (optional) one tomato, seeded and diced
• half a bag of frozen shrimp (I think it was 50-60 count, maybe 1/2 lb?) - basically however much looks right
• 4-5 Tb soy sauce
• 1 tsp or less of sesame oil
• a batch of cooked rice

Method

1. Start cooking the rice.
2. Sautee the veggies in a bit of grapeseed or canola oil, plus the sesame oil.
3. Before the veggies are cooked through, add the shrimp, and the soy sauce. Toss, and cover for a couple minutes until the shrimp is cooked through.
4. Add the cooked rice, toss well and heat everything through.