Recipes

Shrimp & Egg Fried Rice

This quick and easy dinner solution uses scrambled eggs, leftover rice and frozen shrimp. It’s perfect for any night of the week.

Serves:
4
Prep Time:
15 min
Cook Time:
20 min

Ingredients

  • 4 eggs
  • ¼ tsp ( 1.25 mL ) salt
  • ¼ tsp ( 1.25 mL ) pepper
  • 3 tbsp ( 45 mL ) canola oil
  • ½ lb ( 0.3 kg ) small, frozen, peeled and deveined shrimp, thawed (31/40 count), tails removed
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 2 cups ( 500 mL ) leftover cooked long grain rice (cold)
  • 1 tsp ( 5 mL ) curry powder
  • 2 tbsp ( 30 mL ) soy sauce
  • 1 tbsp ( 15 mL ) rice wine vinegar
  • ¼ tsp ( 1.25 mL ) granulated sugar
  • ½ cup ( 125 mL ) frozen peas, thawed
  • 2 tbsp ( 30 mL ) sriracha hot sauce

Instructions

  1. Whisk eggs with salt and pepper. In a wok or large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; pour in egg mixture. Cook, stir-ring, until egg mixture starts to form soft curds, about 3 or 4 minutes. Transfer to plate.
  2. In same pan, heat remaining oil over high heat; stir-fry shrimp, garlic and green onions until shrimp start to turn pink, about 2 minutes.
  3. 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 or 3 minutes. Stir in reserved eggs and peas; cook until heated through, about 1 minute. Serve with hot sauce.

Notes

Garnish with toasted sesame seeds if desired.

This dish is just as delicious with leftover brown rice as a healthier alternative.