Note that the recipe is officially for shrimp fried rice, but the beauty about it is that you can readily adapt it to your tastes. If you are allergic to shellfish or just don’t care for seafood that day (I love it, but even I have my saturation points), you can substitute an equivalent amount of boneless chicken or pork (cut into small cubes would probably be your best bet); just allow an extra minute or two of cooking time to make sure that the meat is thoroughly cooked.
For that matter, you can drop the meat entirely and make it a vegetarian dish by using tofu instead. And though this dish is traditionally served as a side, it is filling enough that you could offer it as a main course, perhaps with a simple vegetable side or two. One recipe, many possible meal plans–and you won’t have to spend all day slaving over the stove to make it. I’d say that’s a win-win.
Ingredients
3 1/2 cups cooked rice (even better if leftover)
1 1/2 pounds shrimp, peeled and de-veined
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 green onions, chopped
2 carrots, chopped
2 scallions (white and green parts), chopped
2 cloves garlic, minced
1 white onion, chopped
3 tablespoons low-sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoons rice wine vinegar or dry sherry
1/2 teaspoon ginger powder
1/2 teaspoon white pepper
kosher salt and freshly ground pepper, to taste
Instructions:
Whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.
Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat and cool shrimp for 2-3 minutes, or until pink and opaque. Season to taste and remove from heat.
Add carrots and onions to the same pan and saute until tender. 5-7 minutes. During the last 1 minute of cooking, add garlic and cook until fragrant. Transfer onions to same plate as shrimp and set aside.
Pour beaten eggs and egg whites into the skillet and scramble, breaking them up with your spatula as you go. Then transfer to same plate as veggies and shrimp.
Heat remaining olive oil in skillet and, once hot, stir in leftover rice. Use your spatula to form an even layer and let the rice cook, untouched, until semi-browned and crispy.
Flip rice over to brown the other side, then return shrimp, onions and scrambled eggs to the wok. Pour in soy sauce mixture and scallions, toss to coat. Serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Reheat leftovers for a delicious lunch the next day!
Thank you Family Savvy for this great photo.
