Fried rice is such a common dish in our household that I wouldn’t even think to post a recipe for it on my blog, except for the fact that it’s so good and one of those dishes that everyone should learn how to make. Fried rice is the perfect way to use up all those bits and pieces in your refrigerator and freezer, and sneak in some extra vegetables (or use up all the scraps). One of my husband’s favorite dishes when we eat out is Yang Chow Fried Rice, which is basically fried rice with shrimp and ham. Somehow, when you add shrimp to fried rice, it takes this lowly leftover dish to new heights.
The other night, I was scouring my refrigerator and freezer to see what I could throw together for dinner. It was getting late and I needed to get something on the table quickly (my teenage boys are starving when they walk in the door after sports). This Shrimp Fried Rice came together quickly using leftover steamed brown rice (I make a big batch at the beginning of the week), frozen peas, a sole red bell pepper, a wedge of cabbage, a small amount of frozen shrimp, and a few eggs.
I always start off my fried rice by sauteing a little ginger and garlic – these are my key aromatics. The other trick is the sauce. I learned how to make really good fried rice a few years ago when I started using a combination of flavorings in my sauce – soy sauce, rice wine, oyster sauce, sesame oil, and a dash of sugar. Sure, you can use just soy sauce, but your fried rice won’t taste nearly as good.
I served this fried rice for dinner with some pan-fried dumplings (they come frozen and can be found at the supermarket or your local Asian market) and steamed Chinese broccoli with oyster sauce. We call this meal “Chinese takeout” at home.
Here are a few more fried rice recipes:
I’m participating in Food Network’s Sensational Sides event this week. Please be sure to check out what all my fellow foodie friends made:
Jeanette’s Healthy Living: Chinese Shrimp Fried Rice
Devour: Farro Salad With Greek Yogurt
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes
FN Dish: Good Grains Make for Balanced Meals
- 1 cup medium shrimp, peeled
- 1 teaspoon rice wine
- 4 teaspoons olive oil, divided
- 2 eggs, lightly beaten
- 1 slice ginger, the size of a quarter, peeled, minced
- 2 cloves garlic, minced
- 1½ cups chopped cabbage
- 1 red bell pepper, trimmed, chopped
- ½ cup frozen peas
- 4 cups cooked brown rice
- 2 teaspoons low-sodium gluten-free soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon organic sugar
- 1 scallion, chopped
- Mix shrimp with rice wine.
- Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove.
- Heat 1 teaspoon oil in the wok; add shrimp and saute until just cooked through. Remove with a slotted spoon.
- Heat remaining teaspoon of oil in wok; add ginger and garlic and saute until fragrant, about one minute. Add cabbage and saute one minute; add red bell pepper and frozen peas and saute for two minutes. Add cooked rice and toss well until heated through. Return scrambled eggs to wok.
- Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well.
- Garnish with chopped scallion and serve.
This post is linked up to Tidy Mom’s I’m Lovin’ It Party.