This classic fried rice takes leftover white rice and turns it into a delicious dinner with carrots, shrimp, and more!
4tbspneutral oilor butter
4tbsplow-sodium soy sauce or tamari
4cupscooked leftover ricepreferably a day old**
1cupcooked baby shrimpthawed from frozen
Whisk the eggs in a bowl with a tablespoon of water and a pinch of salt (or 1 tsp of soy sauce), until blended.
Heat one tablespoon of oil 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 oil to the same skillet, set over medium high heat, and add the carrots, peas, and scallions.
Add 1 tbsp of soy sauce, and cook for about 5 minutes, until the carrots soften slightly.
Add the leftover rice, and toss around for 1 minute, trying to break up any clumps of rice.
Add 2 tbsp of soy sauce and the remaining tablespoon of oil, 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!
*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 hot rice actually works decently too.