The Recipes

Fried Rice and Shrimp

The beauty of craving Chinese takeout but making it at home is that you don't have to eat those tiny, gummy shrimp that come from a can.  You can make the fried rice, then poach or grill some shrimp and enjoy.  Also, hence the name... it's not Shrimp Fried Rice.

Fried Rice and Shrimp


- 4-5 large shrimp, peeled and deveined
- 1/4 c. frozen peas
- 1 carrot, peeled and diced
- 1 egg, beaten
- 1 clove garlic, minced
- 1/2-in. piece of ginger, grated
- 1/2 c. cooked white rice
- drizzle sesame oil
- 1 T. soy sauce
- 1 T. rice wine vinegar
- salt
- vegetable or peanut oil

Cook the rice according to instructions.  Season it with the rice wine vinegar and set aside.

In a large wok or skillet, heat 1-2 T. of oil plus the sesame oil.  When it is hot, add in the veggies.  Season them with a little bit of salt (remembering that you are adding super-salty soy later on) and let them stir fry for 3-4 minutes.  Add the garlic and ginger, stir for a minute, then kind make a well in the middle.  Drop the egg in the middle, using a spatula to scramble the egg.  Add in the rice, mix together, and add the soy sauce.  Stir-fry it all together for another 2-3 minutes.

Meanwhile, prepare your shrimp.  I chose to poach mine, so I brought a pot of water to a simmer, salted it liberally,  then dropped the shrimp in.  They are ready when they turn pink and start to curl.  Plate the rice with the shrimp on top, using some of the extra sauce at the bottom of the pan to pour over the shrimp.  I wish I had had scallions on hand to garnish, but alas it was fine as it is.  Never worry too much if you're out of an ingredient or two.  It happens to me all the time!