30 minutes | 4 servings
This is my go-to leftover rice recipe, and it’s wonderfully versatile. You can use egg whites for an ibs-friendly version, substitute your favorite vegetables (carrots, peppers, etc) for the peas and edamame, and use whatever rice you have (I’ve made with leftover white, brown, long-grain, and short-grain rices).
2 tablespoons vegetable oil, divided
12 peeled deveined shrimp, thawed if frozen (I use the thaw setting on my microwave, you can also leave the shrimp in the fridge overnight or place them in a bag under cold running water for a few minutes)
8 scallions, whites chopped, greens thinly sliced
2 cloves garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cooked rice (leftover is best)
2 large eggs, beaten to blend
½ cup frozen edamame
½ cup frozen peas
3 tablespoons soy sauce
2 tablespoons rice or white vinegar
1 teaspoon sesame oil
1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
2. Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
3. Add edamame and peas and cook another 1 to 2 minutes until thawed.
3. Add soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
Recipe adapted from www.bonappetit.com/recipe/shrimp-fried-riceby