Do you love fried rice as much as I do? Shrimp Fried Rice is a fantastically frugal dish that allows you to use up leftover odds and ends in your fridge and transforms them into incredible lunches for your busy week.
Last year was my first time making fried rice, if you can believe it. Somehow I managed to mess up this easy-to-prepare dish with a poorly scrambled egg. Instead of breaking it apart, like you would a scrambled egg, I whipped the eggs into the rice and created a carbonara fried rice. Not terrible, but not awesome either.
If you haven’t made this dish before, a great way to insure that you don’t end up with the carbonara mess that I created, is to shift your veggies to the side and make space for your eggs to scramble. Once fully scrambled, then you fold them into your rice, yielding a dish that tastes a heck of a lot like one of my favorite takeout classics (minus the heavy grease).
Fried rice is known as a frugal chef’s dream recipe because you can use leftover rice and give it new life with a little sesame oil, soy sauce, veggies, and your favorite protein. This is a great dish to clear out those odds and ends in your fridge and can even be prepared with alternative rice options, like cauliflower rice, if you are watching your carb intake.
One of my most used appliances is my inexpensive rice cooker because I don’t have to babysit my rice while it cooks. You can learn how to make great brown rice in your rice cooker in this handy tutorial.
My daughter said that she doesn’t know a kid that doesn’t love fried rice and begged for me to put this on our menu more regularly. As we make an effort to eat less meat, this is a filling and fun way to enjoy a meat-free night at your house.
This dish is so perfect for meal prepping for your lunches. I filled these shallow sandwich containers with a bag of green grapes and some prepared edamame for a delicious lunch. I can’t tell you how fast these went in our house and I plan to make this more regularly, now that I have finally mastered the art of the egg scramble.
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 1 pound medium prepared fresh shrimp
- 2 cups veggies (I use a frozen mixture of green beans, peas, and carrots)
- 3 minced garlic cloves
- 1 teaspoon fresh ginger
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 4 tablespoons soy sauce
- Salt to taste (keep in mind the soy sauce is salty so go lightly!)
- In a large skillet or wok, heat sesame and canola oil. Add shrimp and cook for 3 minutes or until pink and done (careful not to overcook!!). With a slotted spoon, remove the shrimp into a bowl and set aside.
- Add your choice of veggies and cook for two minutes. Add garlic and ginger and cook for one more minute.
- Scoot your veggies to one side and add your scrambled eggs to the other side (see the picture in this post for guidance). Scramble the eggs well.
- Finish by adding the cooked rice, soy sauce, and salt to taste. Add the shrimp and toss well.
Looking for more meal prep ideas? Here are a couple that might also help!
I hope you loved today’s dish and looking forward to sharing loads more meal prep ideas with you!