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–+ servings

Shrimp and Vegetable Fried Rice

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
Cook Time 15 minutes
Total Time 20 minutes

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

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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