20-40-60 Kicked-Up Shrimp Fried Rice
Mmmm Shrimp Fried Rice! This is my second recipe selection, found in the 20-minute section of the 20-40-60 Fresh Food Fast cookbook by Emeril Lagasse. The notation warns to have all ingredients prepared and ready to go due to the use of high heat. This is a delicious leftover too, and reference is made to that little extra in the very first sentence! Of course, I used what I had on hand, baby shrimp and mixed veggies while the recipe calls for medium sized shrimp and stir fry veggies.
Kicked-Up Shrimp Fried Rice
18 minutes
4 servings
4 tsp. peanut or vegetable oil
3 eggs, lightly beaten
8 oz. Medium shrimp, peeled and deveined
1/2 tsp. Emerils’s Original Essence or Creole Seasoning
3 green onions, white and green parts separately minced
2 tsp. minced ginger
2 tsp. minced garlic
3 cups cooked white rice
1 tbps. dark Asian sesame oil
2 cups (about 12 oz.) frozen stir fry vegetables, defrosted
2 tbsp. plus 1 tsp. soy sauce
1. Heat 1 tbsp. of peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel-lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
2. Add 1 tablespoon of the remaining peanut oil to the skillet.
3. In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about two minutes per side. Remove from the skillet and set aside.
4. Add the remaining 2 tablespoons of peanut oil to the skillet. Add the green onion bottoms (white portion) the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing until it is hot and golden, about two minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, about 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
5. Season with salt and pepper to taste, garnish with green onion tops, and serve.
Well, the rice was a hit despite not having the medium sized shrimp. I served this alongside this sweet and spicy chicken stir-fry; hubby still doesn’t eat the carbs. My dad ate a second and third helping. I was disappointed not accomplishing the golden rice color as described. Oh well, guess you can’t have everything. The meal was quite tasty. In fact, this is my new go-to fried rice recipe.
Are you hungry? ♥
Kicked-Up Shrimp Fried Rice
18 minutes
4 servings
4 tsp. peanut or vegetable oil
3 eggs, lightly beaten
8 oz. Medium shrimp, peeled and deveined
1/2 tsp. Emerils’s Original Essence or Creole Seasoning
3 green onions, white and green parts separately minced
2 tsp. minced ginger
2 tsp. minced garlic
3 cups cooked white rice
1 tbps. dark Asian sesame oil
2 cups (about 12 oz.) frozen stir fry vegetables, defrosted
2 tbsp. plus 1 tsp. soy sauce
1. Heat 1 tbsp. of peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel-lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
2. Add 1 tablespoon of the remaining peanut oil to the skillet.
3. In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about two minutes per side. Remove from the skillet and set aside.
4. Add the remaining 2 tablespoons of peanut oil to the skillet. Add the green onion bottoms (white portion) the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing until it is hot and golden, about two minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, about 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
5. Season with salt and pepper to taste, garnish with green onion tops, and serve.
Well, the rice was a hit despite not having the medium sized shrimp. I served this alongside this sweet and spicy chicken stir-fry; hubby still doesn’t eat the carbs. My dad ate a second and third helping. I was disappointed not accomplishing the golden rice color as described. Oh well, guess you can’t have everything. The meal was quite tasty. In fact, this is my new go-to fried rice recipe.
Are you hungry? ♥
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