Meal planning is one of my fave monthly tasks, primarily because I love cooking. I love that I can work on recipes that are well balanced, filling and FAST to make. I am back into my gym regimen; cub scouts is year round, and but soccer season started a few weeks ago; my husband is the Coach and I’m Team Mom – so you can imagine how busy things are around here.
As tempting as a happy meal is when we’re on the go; I know its ultimately best to save those $3-10 fast food purchases and just hone in on expanding my recipe repertoire.
This brings me to the point of this post:
I LOVE shrimp fried rice!
So I was watching a cooking competition (generally how my Saturday afternoons go) and the participants were making fried rice which had to be incorporated in the specified challenge. I thought to myself, well they just added soy sauce to rice – I can do that!. I decided to work on a recipe that was fast, something you can do in the middle of your busy week with veggies and protein added. SHRIMP fried rice was the perfect entree.
Now before I get into this easy recipe (my son also graduated from his Behavior Psych therapy yesterday. We celebrated with making a banana loaf – I literally cooked this meal while our bread was baking) ; I have a few tips that can ensure this meal is authentic and scrumptious for your family as it was for mine.
1. Start with cold rice. You can also use leftover rice from a previous meal. I didnt have leftovers so my husband cooked some rice and we popped it into the fridge before soccer practice. Dont use fresh, warm rice or it will become sticky and gooey when it hits the pan.
2. Cook over high heat. Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up before adding your ingredients. Also, give the ingredients time to sizzle and resist the urge to stir constantly.
3. Add your ingredients to the pan separately and in the order listed. If you try putting everything in the pan at once, you will cool the pan too quickly and your fried rice will fail.
4. If you prefer a gluten or soy free dish, rice is already gluten free, so you really just need to make sure your soy sauce is gluten free, a good choice is Kikkoman Soy Sauce. If you want it to be soy free, try using coconut aminos. I personally didn’t modify this recipe; I just used a low sodium soy sauce.
This meal costs less than $12 depending what you already have in your fridge. I already had most of the needed items with the exception of my sesame oil and soy sauce.
Prep time: 15min
Cook Time: 15min
Calories: Roughly 350
1. In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
2. Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
3. Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
4. Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant.
5. Stir in rice then spread it evenly over the pan and cook 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle
6. Drizzle 2 Tbsp soy sauce over rice and stir well. Add sesame oil and vegetables and mix well.
7. Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired