Shrimp Fried Rice

I love Shrimp Fried Rice and going to the Hibachi place on a regular isn’t working for me these days. So instead of spending all that money on Hibachi why not make the same thing at home. Plus you know what’s in it and you can make it as healthy as you want it. You can substitute chicken for the shrimp and make enough for leftovers.

Shrimp Fried Rice

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 1 pound medium-large fresh shrimp
• 1 cup frozen peas and diced carrots blend (you don’t have to thaw it)
• 1/2 cup corn (straight from the freezer is good for this too)
• 2 to 3 garlic cloves, finely minced
• 1/2 teaspoon ground ginger
• 3 large eggs, lightly beaten
• 4 cups cooked rice
• 2 to 3 green onions, trimmed and sliced into thin rounds
• 3 to 4 tablespoons low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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.

Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the garlic, ginger, and cook for 1 minute, stirring intermittently.

Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

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.

Rice is a big part of where I grew up so I can eat rice every day. This makes a great leftover dish to!

Along with Shrimp Fried rice, I also like to make Shrimp and Grits every so often.