Here’ what I said about this dish back in 2010:
Yesterday Sis bought soup from a Thai take-out place. Interestingly, the soup came with rice. Because day-old rice is the best kind of rice to use in fried-rice, I decided fried rice was in order for dinner tonight. I suggested turkey fried rice because we still have more turkey in the freezer, but Sis vetoed it. She’s all turkey-ed out. Instead she picked up frozen cooked shrimp from Trader Joe’s and we made shrimp fried rice instead.
The first time I made this, I had a bit of difficulty with this recipe. Both Sis and I were in the kitchen and it’s tiny. She was sauteing tofu to add to her dish. Also, the pan we used wasn’t non-stick. I would highly suggest using non-stick but Sis doesn’t have one that’s big enough. The ingredients kept sticking to the pan, so I kept adding olive oil. As such, the rice turned out a bit soggy. The flavor of the dish was good, but I would have liked the rice to be a bit more fried (or crisp). I had to add a bit of salt and more crushed red chili flakes to the dish because I like my food both salty and spicy.
In recreating this a second time in 2010, it turned out much better. I used a non-stick wok and went with more traditional ingredients. What I like about fried rice or stir-fry in general is that you can add any veggie that you like or need to use up.
- ⅓ lb. frozen cooked shrimp
- 2 c. day-old jasmine rice
- 2 T. olive oil
- 1 T. soy sauce (or more if desired)
- 8 oz baby bella mushrooms, chopped or sliced (optional)
- ½ c. frozen peas
- ½ c. julienned carrots
- ½ c. frozen corn kernels (optional)
- 1 small onion, chopped
- two cloves garlic, chopped
- 1 tsp. crushed red chili flakes (optional)
- Sriracha sauce (optional)
- Heat the olive oil in a heavy skillet or wok over medium-high heat.
- Add the onions, garlic, veggies, and chili flakes (if using) and saute until onions become slightly opaque and mushrooms if using, have started to shrink slightly.
- Add the rice and fry for a minute.
- Push the rice mixture to the sides of the skillet or wok to make room for the egg and add the beaten egg.
- Scramble the egg until just set, then stir the scrambles eggs into the rice mixture.
- Add thawed cooked shrimp and soy sauce.
- Stir fry for another minute.
- Season with additional soy sauce and/or Sriracha sauce, as needed.
*Note: If using fresh shrimp, cook the shrimp first, remove from pan and then follow the above directions.