Shrimp and Egg Fried Rice
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesA quick and easy dinner solution, using leftover rice and frozen shrimps. Shrimp and Egg Fried Rice is perfect for any night of the week.
Ingredients
4 eggs
1/4 tsp salt
1/4 tsp white pepper
3 tbsp canola oil
300 gm small frozen shrimp (thawed, peeled, deveined, tails removed)
2 cloves garlic, minced
3 chives, sliced
2 cups leftover cooked long grain rice (cold)
1 tsp curry powder
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp granulated sugar
1/2 cup frozen peas, thawed
2 tbsp 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