This classic fried rice takes leftover white rice and turns it into a delicious dinner with carrots, shrimp, and more!
Ingredients
3largeeggs
4tbspbutteror other cooking fat of choice*
1cupchopped carrots
1cupfrozen peasthawed**
1/2cupsliced scallions
4tbsplow-sodium soy sauce or tamari
4cupscooked leftover ricepreferably a day old***
1cupcooked baby shrimpthawed from frozen
salt
Instructions
Whisk the eggs in a bowl with a tablespoon of water and 1/4 teaspoon salt, until blended.
Heat one tablespoon of butter in a large nonstick skillet set over medium heat, and add the beaten eggs. Let the eggs cook for a couple minutes, not moving the egg around the pan, but just letting it sit until it sets into an Omelette.
Remove the egg to a cutting board, and chop into big pieces.
Add two tablespoons of butter to the same skillet, set over medium high heat, and add the carrots, peas, and scallions.
Add 1 tablespoon of soy sauce, and cook for about 5 minutes, until the carrots soften slightly.
Add the leftover rice, and toss around for 1 minute, breaking up any clumps with your spatula.
Add 2 tablespoons of soy sauce and the remaining tablespoon of butter, frying and tossing the rice for 3-4 minutes.
Add the shrimp, egg, and remaining tablespoon of soy sauce, and toss for 2 more minutes, until the rice looks evenly brown. Enjoy!
Notes
*Butter tastes amazing here, but you may use any cooking fat that you prefer. Lard, tallow, duck fat, and ghee are also excellent.**You can thaw the peas in the microwave, or simply give the peas a couple minute head start in the pan before the carrots and scallions.***Cold, leftover rice is best, but freshly cooked actually works decently too. I love long-grain varieties like Jasmine due to their aroma, flavor, and fluffy qualities.Storing leftovers: Store in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 2 months. To reheat, first thaw in the refrigerator overnight.Reheating: The microwave is easiest, just make sure you have some sort of lid or plate on top of it to trap the moisture and steam the rice, otherwise you’ll get hard and dried out grains instead of fluffy grains. Microwave in 1 minute intervals until warm. Or, reheat in a skillet, stir frying it to rewarm, about 5 minutes on medium high heat.