One of the best things about ordering Chinese food is that they always send it with lots of rice. And one of the best things about having extra rice is that it pretty much requires you to make shrimp fried rice sometime in the next few days. And one of the best things about making shrimp fried rice is that it is one of the easiest, most flexible suppers you can make. The rice and the shrimp and the sauce are mandatory, but after that you can toss in pretty much whatever veggies you have lurking in your fridge and they are going to fit right it. Peas, spinach, asparagus…you name it. Let’s make some!
Start by cooking up some shrimp in a little vegetable oil in a big deep frying pan. Depending on what size shrimpies you have, you can either cook them whole or cut them into pieces. One way or the other, cook them for about 2-3 minutes until they are just done, and then scoop them out.
Now put a little more oil in that same skillet and stir in some chopped scallions and some minced fresh ginger. Give it a stir and then grab that container of leftover rice, and do not worry that it seems very hard and dried out. That is one of the keys to shrimp fried rice – if you start with nice tender rice it is going to turn to mush. Dump that leftover rice into the pan and stir it around for about 2 minutes until everything is mixed up and sizzling away.
Now stir in some beaten egg, followed by whatever veggies you like (I used peas and edamame but be creative!). Add some soy sauce, some vinegar and the shrimp. Stir for another minute or so, and voila! Shrimp fried rice!
The key to all of this is getting your ingredients all lined up ahead of time – I literally put them in an actual line so you can grab them one after the other and dump them in the pan. It’s highly satisfying. (I know, weird, but true!)
I like to scatter a few more scallions on top for a little zing, and then it’s time to grab the chopsticks and dig in. Hurray for leftover rice!Print
The leftover rice from your Chinese food order transforms into homemade shrimp fried rice in a jiffy!
- 4 tablespoons vegetable oil
- 10 ounces of shrimp, peeled and deveined
- 10 scallions, chopped
- 1 tablespoon minced fresh ginger
- 3 cups cold cooked rice
- 2 beaten eggs
- 1 cup peas or other vegetables
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Line up all those ingredients above in order. I promise you will thank me for this later.
- Heat 2 tablespoons oil in a large deep frying pan over medium high heat. Add shrimp and cook until just done, about 2 minutes. Remove and set aside.
- Add the remaining oil to the pan. Stir in scallions and ginger, stir for one minute.
- Stir in rice and stir for 2 minutes.
- Add eggs and stir into mixture for 1 minute.
- Add peas, soy sauce, vinegar, oil and cooked shrimp. Stir until everything is combined and hot, about 1-2 minutes.
- Serve at once, topped with more chopped scallion if you like!