Crisp hot vegetables, tender shrimp and just a hint of Sriracha made a great 20 minute lunch that the kids requested again the following day. For this recipe, I added a dash of Sriracha for a bit of extra flavor without much heat. Feel free to add more, if you are looking for some real heat in your dish.
The recipe is as versatile as can be. Don’t have shrimp? any leftover meat will work. Dice it small and add it in. Snow peas aren’t your thing? substitute your favorite vegetable. Make sure that if you are adding carrots or peppers, you cook them long enough to avoid crunchy vegetables in your rice.
This recipe is the kind of lunch that happens every so often in my house; as a result of cleaning out the refrigerator and freezer. I have leftover rice hanging around more often than not, because my middle son loves it so much. I make double and triple batches every time I cook rice.
If you don’t usually have leftover rice waiting in the refrigerator, I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won’t be mushy or soft.
Shrimp and Vegetable Fried Rice
Ingredients
- 1-2 teaspoons olive oil
- 2 garlic cloves minced
- 3 green onions sliced thin
- 1/2 cup snow peas halved
- 3 eggs
- 3 tablespoons soy sauce divided
- Optional: 1/2 teaspoon Sriracha sauce adjust to taste
- 1 1/2 cups leftover cold rice preferably 1-2 days old
- 1/2 lb medium size cooked shrimp thawed under cold running water
- 1/2 cup frozen peas
Instructions
- In a large skillet over medium high heat, warm the oil and saute the garlic and the onions for about 1 minute. Add the snow peas and saute for about 2 more minutes. While the snow peas are cooking, whisk together the eggs and 2 tablespoons of soy sauce, along with the sriracha if desired.
- Push the vegetables to the sides of the pan and pour in the egg mixture. Let it cook for about a minute without stirring. Then stir to break it up and cook the eggs quickly. Once the eggs are no longer runny, add the cold rice and stir to combine. Let it cook for about 2 minutes, until the rice is hot.
- Add the shrimp and the frozen peas to the skillet and stir together. Drizzle with the last tablespoon of soy sauce and cook for 1-2 minutes, until the shrimp and the peas are warm. Serve with additional Sriracha and soy sauce on the side, if desired. Enjoy!
Jenn S says
Love versatile recipes like this one!! And, by the way, why would anyone NOT use Sriracha? lol That's just blasphamy!! 🙂