This shrimp fried rice with vegetables is wonderful as a light main course, or as part of a multi-course dinner. Plus, it takes only 20 minutes to make from start to finish, including the rice.
This post has been sponsored by Success® Rice. All opinions are my own. Thanks to my readers who support Karen's Kitchen Stories. There is a $100 Visa gift card up for grabs too.
This fried rice is simple, yet full of flavor from just a few simple ingredients, such as eggs, frozen vegetables, and ham. The only ingredient that you might have trouble finding is fish sauce. If you can't find it, or don't like it, just substitute soy sauce (although I will tell you that fish sauce, once cooked into a dish, is like no other ingredient!).
To make this dish, you will need a seasoned carbon steel wok or a 12-inch skillet. You can substitute any frozen vegetable you may have on hand. You can also substitute char sui (Chinese barbecue pork) for the ham.
I loved this fried rice! I had it for lunch on a Sunday, and took leftovers to work on Monday. Mr. Kitchen loved it too. In fact, it's a great way to clear out the leftovers. I'm planning on checking for all of the small frozen vegetable I have in my freezer.
The one thing I dislike about making fried rice is having to make the rice a day in advance, so I thought I'd try Success® White Rice, which is a boil-in-bag rice that is pre-cooked and ready in 10 minutes. The other available varieties include Success Whole Grain Brown Rice, plus Success Thai Jasmine and Basmati Rice. The rice is packaged in pre-measured colander-style bags, which makes it super easy to drain.
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Shrimp Fried Rice with VegetablesServes six to eight as a side dish, and four as a main course
2 bags of Success white rice, prepared according to package directions to make 4 cups of cooked white rice
10 ounces of medium sized shrimp, peeled and deveined
1/4 teaspoon salt
1/4 to 1/2 teaspoon freshly ground pepper
3/4 teaspoon cornstarch
3 tablespoons peanut or vegetable oil, divided
2 eggs, whisked
2 green onions, thinly sliced, plus more for garnish
2 teaspoons fish sauce
1 teaspoon soy sauce
3/4 cup frozen mixed peas and carrots
3 ounces ham, diced
- Prepare the rice according to package directions, fluff, and allow it to cool.
- While the rice is cooking, place the shrimp in a shallow bowl, sprinkle it with the salt, pepper, and cornstarch, and stir to coat the shrimp. Set aside for ten minutes.
- Heat the wok over high heat until a drop of water vaporizes within a second or two.
- Swirl in one tablespoon of the oil to the wok and lower the temperature to medium. Add the egg and swirl the wok to evenly spread the egg thinly, like a crepe. Cook for about 1 minute, undisturbed, until just set. Remove the egg from the wok and place it on a plate. Cut it into 1 inch squares, and set aside. (See note below about making the egg in a nonstick skillet).
- Heat the wok on high, and swirl in 1 tablespoon of oil. Add the shrimp and spread it out in a single layer. Let it sizzle, undisturbed, for one minute. Stir-fry for one minute more, and then remove it from the wok and place on plate. Set aside.
- Swirl in one tablespoon of the oil to the wok, and add the green onions. Stir for 30 seconds. Stir in the rice and spread it out in the wok and let cook on high for one minute. Stir the rice, and then spread it out again to cook for one minute more.
- Add the fish sauce and soy sauce and stir it into the rice.
- Add the peas and carrots, ham, shrimp, and egg and stir-fry for about two minutes.
- Garnish with fresh green onions. Serve immediately. It also makes great leftovers.
Note: If you are nervous about creating the egg "pancake" in your wok or skillet, go ahead and use a nonstick skillet (for just the egg, not the rest of the stir fry).