Easy Better Than Takeout Shrimp Fried Rice #dinner #recipes

Easy Better Than Takeout Shrimp Fried Rice #dinner #recipes

It's a simple, one-skillet recipe that is prepared in 20 minutes and tastes superior to takeout. It's more beneficial, not oily, and you're going to cherish it.

To spare time on the off chance that you don't have extra rice close by or don't have any desire to cook a clump, utilize two pockets of prepared to-serve rice. Has exactly the intended effect. I don't much try defrosting the solidified peas, carrots, and corn that is blended into the rice. Don't hesitate to include edamame, bean sprouts, mushrooms or whatever puts a smile on your face rice pontoon.

The shrimp is delicate and delicious. I utilize new shrimp from the butcher since I think it has the best flavor yet in case you're in an extreme rush you can utilize solidified shrimp that is as of now been cooked and you should simply defrost it.

There's garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg include surface. It's an ideal weeknight supper when you're in a surge need a break from the standard chicken supper.

Also try our recipe General Tso’s Chicken

Easy Better Than Takeout Shrimp Fried Rice #dinner #recipes #chinese #food #shrimp

This is a simple, one-skillet recipe that is prepared in 20 minutes and tastes superior to anything takeout; it's more advantageous and not oily.

INGREDIENTS:

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
  • 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
  • 1/2 cup corn (I use frozen straight from the freezer)
  • 2 to 3 garlic cloves, finely minced or pressed
  • 1/2 teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
  • 2 to 3 green onions, trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste


DIRECTIONS:

  1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.


Read more our recipe : Crock Pot Pepper Jack Chicken

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