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    Home » Recipes » Seafood Recipes

    Stir Friday: Shrimp and Vegetable Fried Rice

    Modified: Mar 6, 2024 · Published: Jul 26, 2013 by Ashley

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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.

    Shrimp and Vegetable Fried Rice

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    Shrimp and Vegetable Fried Rice

    Shrimp and Vegetable Fried Rice

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    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Asian
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    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

    Scale

    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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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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