Shrimp Fried Rice
Author: The Blue Jean Chef, Meredith Laurence
Serves: 2 to 4
- 2 tablespoons canola or vegetable oil
- ½ pound medium shrimp (about 20)
- 1 chicken breast, cut into small pieces
- 2 eggs
- 1 carrot, finely chopped
- 3 green onions, finely chopped
- 1 clove garlic, sliced
- ⅛ teaspoon crushed red pepper flakes
- 2 cups cooked white rice, cooled and ideally day old
- handful mung bean sprouts (optional)
- 2 teaspoons soy sauce
- ¼ teaspoon toasted sesame oil
- Pre-heat a 10- or 12-inch non-stick skillet over medium-high heat. Add about one tablespoon of the oil and sauté the shrimp or chicken until just cooked through – about two or three minutes. Set the shrimp or chicken aside on a plate.
- Add a little more oil and cook the egg, scrambling as you go. As soon as the egg is just cooked, remove it to the same plate as the shrimp or chicken.
- Add a little more oil to the skillet and sauté the carrots for a couple of minutes. Add the green onion (saving some for garnish), garlic and crushed red pepper flake until the vegetables start to become tender – another two minutes. Add the rice, stir or toss everything together and let the rice fry for a few minutes. Flip the rice in the pan and fry for a few more minutes.
- Return the cooked shrimp and egg to the skillet and mix them in with the rice. Add mung bean sprouts (if using). Season with the soy sauce and sesame oil, adding more to taste if you like. Sprinkle more green onions on top and serve.