This is a fast weeknight meal that is made easy by using a bag of cooked and peeled frozen shrimp. I am not a huge bulk buyer but Costco has a bag of frozen shrimp that I always have in my freezer. It’s great for using in shrimp and grits, fajitas, tacos, and this shrimp fried rice.
I use the 50 – 70 piece count shrimp bag since it the smaller shrimp help to make the dish seem like it has more meat. The bigger shrimp are great for shrimp cocktail but I often feel unsatisfied and even hungrier when I only have four or five shrimp on my plate. By using the smaller shrimp my brain automatically thinks I’ve eaten more food even if fifteen of the small shrimp are equivalent to five large shrimp.
I load this skillet meal up with veggies that I grab from whatever produce that I bought for our weekly meals (so feel free to use or omit some of my suggested vegetables to match what you already have) and add white rice that was cooked in my pressure cooker and in 30 minutes or less dinner is on the table.
Thaw shrimp according to package directions. Use as many shrimp as your family will eat. I usually cook about 2 cups of the small shrimp for our family of four.
I use white rice and cook it as the shrimp thaws and I chop my veggies. Cook your rice in the pressure cooker, or use a 5 minute rice, or leftover rice.
Helpful hints – smaller diced veggies will cook more quickly. Also, cutting the veggies the same size helps them to cook evenly. Test you veggies for the consistency that you prefer as they saute. We like our stir fry with crisp veggies but cook yours to your desired level of crispiness or softness. Leftover white rice is awesome for this because it’s not as damp as fresh rice. I’ve used it and I’ve also put my rice freshly cooked rice on a cookie sheet in the freezer for 15 minutes to help it cool and draw out some of the moisture. This recipe uses soy so go easy on the salt because you can’t remove it but you can add more at the end.
Warm a large non stick skillet or wok, over medium high heat. My skillet has a 14 inch diameter and has deep sides. Add 1 Tbsp. of oil and saute the carrots and broccoli for 4 minutes. Next add the red bell pepper, zucchini, white or yellow onion, garlic (fresh or powdered), and mushrooms to the skillet and continue cooking for 3-4 more minutes. Season with a little ginger powder, salt, and pepper. (If you are adding frozen green peas this is the time to add them). I don’t use a lot of oil in my recipes but if you feel like it needs another Tbsp. of oil when you add the second batch of veggies then add it.
Move your veggies off to one side, add about 1 tsp. of oil to the skillet and cook your scrambled eggs breaking them up as they cook. Mix everything together and add the cooked rice and sliced green onions (if using) to the pan. At this point I turn my heat up to high to help to draw out some of the moisture and fry the rice. Continue cooking the rice for 2 minutes stirring often. Add about 2 Tbsp. of soy sauce to the stir fry and then stir in the thawed, drained shrimp. I use precooked so they only need to be warmed a little. Taste for seasoning and add more soy if needed and black pepper. We like to top our shrimp fried rice with sliced green onions, and a drizzle of Thai Sweet Chili Sauce and Yum Yum Sauce.