Shrimp Fried Rice with Vegetables

I have been making this version of Fried Rice since my kids were little. They’re now in their 30’s so I’d say this recipe is a keeper! Forget that stuff you get at the corner Chinese takeout place. This is the real deal and so gosh darn good it’s hard to stop eating it. As a matter of fact, I ate my fair share last night and I was ready for more today.

I unwillingly had to adapt my ingredients because here in Germany there is not a Water Chestnut to be found and I have only found Mung Bean Sprouts a couple of times. Both of those have always been essential to my recipe, but I found changing it up a bit still provided a mouthwatering, satisfying plate of goodness. My son even shipped me some Mung Bean Seeds but for whatever reason, they just won’t sprout!

Besides my standard ingredients, I have on occasion added diced leftover roast pork,bamboo shoots and sliced snow peas which add wonderful crunch and flavor. Feel free to improvise with what’s in your kitchen!

I usually cook the rice the day before I need it and refrigerate it. I find that cold dry rice keeps the grains separate and gives it a better “bite.” Never use rice that you just cooked and is still warm. Doing so will give you a nice pan of mush 🙂

Ready? Let’s build us some Fried Rice!

The Good Stuff!

Fried Rice with Shrimp and Vegetables

Get the table set and whatever main course you're serving ready because when this Fried Rice is done, it needs to be served up right away to keep the vegetables crisp and crunchy! Dan and I had Slow Cooker Teriyaki Chicken with our rice and it made a great combination!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 6 Servings

Ingredients

  

1x2x3x

• 3 Cups cooked Rice make sure it is cold
• 1/4 Cup Canola Oil or other vegetable oils
• 4 stalks Green Onions Sliced. White parts only.
• 1 Cup Small Shrimp rinsed and drained
• 1/2 Cup Frozen Green Peas I use straight from the freezer.
• 1 Small can Sliced Water Chestnuts roughly chopped
• 2 Cups fresh Mung Bean Sprouts I used "jarred" Soy Bean Sprouts. They were adequate.
• 3 Large Eggs well combined
• 3 TBSP Soy Sauce use reduced sodium if you like

Instructions

 

• Heat the 1/4 Cup oil in a large, 12 inch skillet until hot. Then reduce heat to medium hot.
  
• Add the cold cooked rice to the skillet and stir, cook the rice until it takes on a golden sheen. Note: The rice does NOT turn brown or even "Gold," just a hint of color.
  
• Add the frozen peas and sit fry a minute or two.
  
• Meanwhile, break the eggs into a bowl and whisk them up good. The set aside.......In Bavaria it is not uncommon to find your eggs come complete with a feather or 2!
  
• Eggs with out the feathers 🙂
  
• Working quickly now, add the green onions to the rice and peas and stir fry a minute.
  
• Moving fast.........Add the Shrimp and stir fry a few SECONDS. Add the chopped Water Chestnuts if using.
  
• Keep moving fast......Move the rice to the edges of the skillet and add the eggs to the center.
  
• Soft scramble the eggs in the center of the skillet. Then stir them into the rice mixture until well combined.
  
• Keep moving fast! Sprinkle the Soy Sauce evenly over the rice and mix it in until the rice is evenly coated. That is one BAD photo! 🙂
  
• Fast, fast: Finally, toss the Mung Bean Sprouts over the top and toss it all together.
  
• Remove the skillet from the heat and serve! WHEW! That was fast! The trick is to have everything prepped and ready to go. Then constructing the fried rice is as easy as 1-2-3!
  
• Today, I served the Shrimp and Vegetable Fried Rice with Teriyaki Chicken. Delicious!
  

Tried this recipe?Let us know how it was!