Shrimp Fried Rice
Serves 2
10 mins prep
10 mins cook
20 mins total
Eat your heart out, Benihana! 😉 This takeout classic gets the Modern Nonna spin: extra protein, plenty of fiber-rich veggies, and voila, dinner is ready in under 10 minutes.
The Shrimp
The Rice
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The Shrimp
Pat the thawed shrimp well with a paper towel to dry them. Place them in a bowl with the sesame oil, avocado oil, salt, pepper, and baking soda and toss to combine.
Note: the baking soda gives the shrimp a crust, but feel free to season and cook the shrimp any way you enjoy.
In a pan over medium-high heat, add the shrimp, making sure to space them apart and cook for 30 to 60 seconds on each side.
Transfer the cooked shrimp to a plate and set aside.
The Rice
In the same pan, add in the 1/2 tablespoon avocado oil and the green onions and garlic. Cook, stirring occasionally, for a few seconds, until no longer smelling raw.
Using clean hands, break up the cooked leftover cold rice, so there's no clumps. Add the rice to the pan.
For a crispy result, I like to flatten the rice in the pan, pressing it down with a spatula, and let the bottom crisp up for 2 to 3 minutes.
Next, add in the thawed peas and carrots and stir.
Now, push the rice to the side, add the 1 teaspoon avocado oil and pour in the eggs. Move the eggs around as they scramble and mix them with the rice and veg.
Lastly, add in the soy sauce and oyster sauce, and stir. Remove the pan from the heat, stir In the cooked shrimp and top with sesame seeds.
Enjoy with a drizzle of spicy mayo, Thai sweet chili sauce, chili crunch oil, or as is!
