Easy Better Than Takeout Shrimp Fried Rice #appetizers #snacks #creamcheese #shrimp #lunch

Easy Better Than Takeout Shrimp Fried Rice #appetizers #snacks #creamcheese #shrimp #lunch

One of the most prominent posts on my site the previous year has been my Easy Better-Than-Takeout Chicken Fried Rice formula.

There's even a video in that post to tell you precisely the best way to make it and you're fundamentally reproducing that formula yet with shrimp.

It's a simple, one-skillet formula that is prepared in a short time and tastes superior to takeout.

It's more beneficial, not oily, and you're going to cherish it.

To spare time on the off chance that you don't have extra rice close by or don't have any desire to cook a clump, utilize two pockets of prepared to-serve rice. Brings about the ideal result. I don't try defrosting the solidified peas, carrots, and corn that is blended into the rice.

Easy Better Than Takeout Shrimp Fried Rice #appetizers #snacks #creamcheese #shrimp #lunch

Also try our recipe : QUINOA VEGGIE “FRIED RICE” #dinner #rice #noodle #healthyfood #recipes

INGREDIENTS:

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
  • 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
  • 1/2 cup corn (I use frozen straight from the freezer)
  • 2 to 3 garlic cloves, finely minced or pressed
  • 1/2 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 2 to 3 green onions, trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

DIRECTIONS:

  1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.


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