Shrimp Fried Rice

I have always loved fried rice but have never had too much success with it at home the few times that I tried.  This time went much better with a spicy shrimp version!

Recently, I took a little bit of leftover rice and fried it up for a quick snack and it was really good.  It had been a long time since I had tried to fry rice and remember it not going so well.  The successful snack inspired me to give it another try.  I’m not sure what I was doing before but I think this time the pan was nice and hot enough and I had a well oiled pan too.

I started by heating up sesame oil, hot chili oil, and rice wine vinegar.

I then sauteed the onions but not for too long because I wanted them to still be a bit crispy.

I cheated with the peas and carrots and got a frozen bag and steamed them in the microwave.  Some soy went in around this time too.

These were a pound of 50/60 shrimp that I cut in half to make them bite sized and to spread them to more bites.

During this time, rice was cooking in the rice maker.  I stir fried the shrimp some, but threw the rice in when they were still not quite cooked so that they wouldn’t be overcooked at the end.

Experienced fried rice cooks would scramble an egg in the same pan with the rice.  Here is an egg added after being cooked in another pan.  I was confident that this would turn out better than previous times and I wasn’t going to push it.

Keep stirring until it is well mixed and hot through.

This was eaten as an entree with great leftovers but would make a good side also.

G

 

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