This classic shrimp egg 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.Freezing: Store in an airtight container for up to 2 months.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 rice instead of fluffy rice. Microwave in 1 minute intervals until warm. Or, reheat in a skillet, stir frying it to rewarm, about 5 minutes on medium high heat.Leftovers: Store in the fridge for up to 5 days.