"Hunger is the best sauce in the world."--Cervantes

Shrimp Fried Rice Recipe

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This recipe for Shrimp Fried Rice, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kelly
Added: Saturday, April 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz frozen or fresh shrimp, cooked, peeled, deveined and cut into bite size pieces.
2 T canola oil
1 bunch of scallions (green onions) sliced
2 tsp. garlic
2 tsp. grated fresh ginger
1 c. fresh snow peas
1/2 c. sliced mushrooms
1/2 c. Julienne carrots (can used precut packaged type)
3 cups cooked, cooled brown basmati rice.
2 tsp. sesame oil
2 large eggs, lightly beaten
1/4 cup soy sauce +

Directions:
Directions:
In large skillet or wok heat oil. Add scallions, garlic and ginger and stir fry for 15 seconds. Add snow peas, mushrooms and carrots. Stir fry 2 -3 minutes. Add rice and stir fry an additional 2-3 minutes. Make a well in center of rice add sesame oil and heat. Add eggs and stir fry until scrambled. Stir to combine eggs with rice. Add shrimp and soy sauce. Heat through. Salt and pepper as needed or add more soy sauce.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Prep: 20 minutes, cook: less than 10 minutes
Personal Notes:
Personal Notes:
You can vary this recipe. Add pork, chicken or tofu cubes instead of shrimp or a combination of any. This is a great recipe for using left over rice and vegetables sitting in your vegetable drawer.

 

 

 

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