Shrimp Fried Rice

My young son loves shrimp fried rice.  I had leftover brown rice and asked him what we should do with it.  He immediately requested fried rice.  He was over the moon when I said that I had shrimp in the freezer to go with it.  He wanted everyone that visits my blog to know that he helped me prepare this fun dish.

Note:  This rice is perfect for leftover rice.  I had brown rice, but white jasmine or basmati  rice is great too.  You will need to cook the rice and allow it to be cool/cold before using it for fried rice.  If the rice is warm/hot before you make the fried rice the rice will become mushy when you stir fry it. 

Ingredients: 
1lb shrimp (any size) cleaned 
1 medium onion chopped
1 carrot chopped (or frozen)
1/2 cup of frozen cooked peas
2-3 garlic cloves grated
1 inch of fresh ginger grated
1 bunch scallions chopped
4-5 whole eggs
5 cups of cold/cool rice
1/4 cup soy sauce
1 tsp of hoisin sauce
3 Tbs of margarine
2-3 Tbs of canola oil


In a large wok add 1Tbs of margarine and 1 Tbs of canola oil.  Once heated add 4-5 whole eggs and scramble.  Once egg sets, remove from wok and set aside until later.   Wipe out wok if necessary before proceeding.

Heat 2 Tbs of margarine and 1 Tbs of canola oil in the wok.  Once heated add the vegetables (except for some of the green scallion tops for garnishing) and the ginger/garlic.  Fry for a few minutes.

Optional:  if you want to spice up your fried rice you can add some dried chili flakes after the vegetables. 

Add your defrosted or fresh shrimp here.  I used some cleaned (shelled and deveined) small size shrimp.  You can use any size you want and keep them large or chop them to bite size pieces.  But it is necessary to clean the shrimp before stir frying them.

Cook the shrimp until they start to turn pink.  Once the shrimp start to cook, add the soy sauce and hoisin sauce to the wok.  Mix well.

Now add your rice and frozen peas.  Stir fry well and mix everything together.

Add the cooked egg back into the wok and mix it with the rice.

Serves 4-6 people.  Garnish with some green scallion tops.  Enjoy.



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