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That's right, Archer fans, it looks like Stir Friday happened in my kitchen tonight. I didn't even think of it when I saw the container of leftover rice in the fridge. Looks like it was just meant to be! I used things I had on hand, and it came together pretty quickly, other than defrosting and peeling the shrimp. My family really enjoyed this after a fun day out and about. If I would have had some green onions and bean sprouts on hand, I definitely would have added those, but this was pretty tasty as is.
📖 Recipe
Shrimp and Vegetable Fried Rice
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
My family really enjoyed this after a fun day out and about. If I would have had some green onions and bean sprouts on hand, I definitely would have added those, but this was pretty tasty as is.
Ingredients
1-2 tablespoons peanut oil
1 yellow onion, diced small
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 pound large shrimp, peeled and deveined
2 carrots, coarsely grated
1 ear corn, kernels cut off
1 ½ teaspoons red curry paste
3 tablespoons soy sauce*
1 tablespoon fish sauce
½ cup frozen peas
2 cups leftover cooked rice
Cilantro, for garnish
Instructions
Heat oil in a large, non-stick skillet or wok. Add onion, garlic and ginger and stir-fry until soft.
Add shrimp and stir-fry until just pink on both sides.
Add carrots and corn and stir to combine. Add curry paste, soy sauce and fish sauce, stirring until the paste melts down into the sauces.
Add peas and rice and stir-fry until heated through and shrimp are fully cooked. Garnish with cilantro and serve.
Notes
*Optional: use Gluten Free
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 6.6 g
- Sodium: 903.1 mg
- Fat: 4.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 182.5 mg
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