Friday, June 25, 2010

College Cooking Class: Shrimp Fried Rice

For one of those nights when you need to use up a bunch of leftovers but still want something filling and satisfying, there's fried rice. The trick is to use rice that's been sitting in the fridge to get the right consistency. Throw in whatever veggies and protein source you have, and eggs if you have some, you've got a quickly whipped up yet delicious dinner.


- 3 cups cooked rice

- 1 cup cooked but frozen shrimp

- 2 eggs

- 1/2 cup frozen peas

- 1/3 cup chopped baby carrots

- 1 tablespoon vegetable oil

- 2 tablespoons soy sauce

1) In a slightly oiled pan, lightly scramble the two eggs until soft and not completely done. Put aside on a plate.

2) Place frozen peas and chopped baby carrots into dish with water and microwave until heated through.

3) Let frozen shrimp thaw in a bowl of cold water.

4) Add some oil into a large saucepan and add the cooked rice. Stir around.

4) Add cooked veggies and eggs, then 1 tablespoon soy sauce.

7) When it is uniformly mixed and starting to get crispy, drain and add the shrimp. Stir in the other 1 tablespoon of soy sauce.

8) Mix well and serve. Chopsticks optional.

Shrimp Fried Rice

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