Fried rice with shrimp

January 17, 2012 § Leave a comment

We try to eat healthy around here, but with Dave studying for an important exam at his work later this month, and me running a company, it’s tough to find the time to cook big fancy meals.  Our favorite things to cook are one-dish meals, like gumbo, red beans and rice, fried rice, and casseroles (Dave’s not as big of a fan of casseroles as I am though).  To make it a little easier during the week, we cook foods that are relatively easy to prepare, but flavorful.  We press the crockpot into service about once a week, and eat easy to cook foods like rice and seafood.  Last night we had shrimp fried rice, which is usually a nice way to get rid of any leftovers hanging around in the refrigerator, except when you live with Irish Wolfhounds, leftovers hardly ever happen.

We make our fried rice with brown rice, which lends a slightly nutty flavor to the dish, and is more healthful as well.  To make fried rice a meal, be sure to include a protein.  Here, it’s shrimp.  Bean sprouts also have protein.  Other protein additives include chopped leftover cooked chicken (skin and bone removed), diced bits of sausage or bacon, cut pieces of cooked steak.  If you’re vegetarian, add a couple of scrambled eggs to the dish.

Fried rice

1 1/2 cups brown rice

3 cups water

3 tablespoons oil (we used peanut oil)

1 tablespoon chopped garlic

1/2 teaspoon powdered ginger

3 tablespoons soy sauce

1/4 teaspoon red pepper flakes (optional)

2 cups small raw frozen shrimp, peeled and thawed

28-ounce can chop suey vegetables, drained

1/4 cup frozen peas

3-4 green onions, chopped

Cook brown rice with the water, according to package directions (we use a rice cooker for best results).  When the rice is cooked, pour the oil into a very large fry pan; heat over high heat, then add the rice and garlic.  Cook for several minutes, using a large plastic spatula to scrape rice from the bottom of the pan, being careful not to let the garlic to burn.  Add the ginger, soy sauce, pepper flakes, and shrimp.  Cook for several more minutes, flipping rice from the bottom of the pan to the top, making sure that the shrimp are cooked through.  Pour over the chop suey vegetables and the peas, flipping once or twice and cooking another few minutes until warmed through,  Gently stir in the green onions and serve.  Serves 3-4 generously as a meal, or 6-8 as a side dish.


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