Shrimp and Egg Fried Rice
A quick and easy dinner solution, using leftover rice and frozen shrimps. Shrimp and Egg Fried Rice is perfect for any night of the week.
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
4 4 eggs
1/4 tsp 1/4 salt
1/4 tsp 1/4 white pepper
3 tbsp 3 canola oil
300 gm 300 small frozen shrimp (thawed, peeled, deveined, tails removed)
2 cloves 2 garlic, minced
3 3 chives, sliced
2 cups 2 leftover cooked long grain rice (cold)
1 tsp 1 curry powder
2 tbsp 2 soy sauce
1 tbsp 1 rice wine vinegar
1/4 tsp 1/4 granulated sugar
1/2 cup 1/2 frozen peas, thawed
2 tbsp 2 sriracha hot sauce
Directions
- Whisk eggs with salt and pepper. In a wok or large fry pan heat 1 tbsp of the oil over a medium heat; pour in the egg mixture and cook while stirring until the egg mixture starts to form soft curds; about 3 – 4 minutes. Transfer to a plate.
- In the same pan, heat the remaining oil over high heat; add the shrimp, garlic and chives and stir-fry together until the shrimps just start to turn pink – approx. 2 minutess.
- Add leftover rice and curry powder; stir-fry for 2 minutes. Add soy sauce, vinegar and sugar; cook until rice is heated through, about 2 – 3 minutes. Stir in remaining eggs and peas and cook until heated through for approximately 1 minute. Serve with hot sauce.
Notes
- Garnish with toasted sesame seeds if desired.
- You can use leftover brown rice as a healthier option.
- Recipe and image credit: Egg Farmers of Canada 2023