Stir Friday: Shrimp and Vegetable Fried Rice

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

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.

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 4 servings

Course: Main Dish

Cuisine: Asian

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

1x2x3x?

• 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

Method

 

1. Heat oil in a large, non-stick skillet or wok. Add onion, garlic and ginger and stir-fry until soft.
2. Add shrimp and stir-fry until just pink on both sides.
3. 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.
4. 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

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