Monday, January 25, 2016

Easy Shrimp Fried Rice with Pagoda Egg Rolls #FrozenFromScratch #CollectiveBias

This shop has been compensated by Collective Bias, Inc. and its advertiser. 
All opinions are mine alone.
 #FrozenFromScratch #CollectiveBias

My family loves to celebrate Chinese New Year because we are big fans of Chinese food.  One of our favorite dishes is my quick and easy Shrimp Fried Rice.  I try to make several Chinese inspired stir fries and dishes to enjoy during the week long celebration.  Chinese New Year, The Year of the Monkey, lasts from February 7th - February 13th this year. 

Egg rolls are a staple of our Chinese meals so I enjoy getting a little help from the store by buying Pagoda Egg Rolls.  They are delicious and come in many great flavors.  My kids really love the Chicken Egg rolls. I love that these Pagoda Chicken Egg Rolls are made of 100% white meat chicken with no MSG or artificial colors. Pagoda's motto is "Everything your hunger demands" and they definitely satisfy my family's hunger! 

My kids were so excited when we went down the frozen snack food aisle at Walmart to get our Pagoda Egg Rolls.   Pagoda has such a wonderful variety of products like Pork and Shrimp Egg Rolls, Crab Rangoon, Pork or Chicken Potstickers, Cream Cheese Wontons and even Mini egg rolls.  We bought three box of different egg roll flavors and couldn't wait to eat them.   If you want to purchase Pagoda Egg Rolls, check out this  Ibotta Offer  and get $.50 off 2 Pagoda products.

Today my recipe is a dish you can pull together easily because it requires ingredients that you keep in your pantry and freezer.   I make this Easy Shrimp Fried Rice quite often when I need to make a fast meal that I know everyone in my family will enjoy.  I always keep frozen wild caught shrimp in my freezer.  Shrimp thaws quickly if you run it under cold water,  so I can pull it out and have it ready to cook in minutes.  I also keep a variety of frozen veggies that add lots of color and nutrition to any dish.  I even keep my ginger in the freezer so I always have fresh ginger on hand to make all my Asian dishes.  

Tip:  Ginger can keep in the freezer for over a year.  Simply peel and wash ginger, then store in a freezer safe bag.  Grate the frozen ginger using a handheld grater for any dish you desire.  I also love to grate ginger so no big pieces are in the dishes.

The rest of the ingredients are from my pantry.  I always have yellow onions on hand because I cannot cook without onions.  I also love to use granulated/powdered garlic in this dish so there is no need to run out to get fresh garlic. Rice is a staple in my pantry and I often have leftover cooked rice in the fridge.  Leftover rice is perfect for making fried rice too.   I love to add eggs to my fried rice as an extra protein and I always have a carton in my fridge. 

If you love Asian meals as much as my family, then you need to have your pantry stocked with the necessary sauces and ingredients to make your dish authentic.  I always have soy sauce, oyster sauce and sesame oil that I used in this dish.     

Cooking this Shrimp Fried Rice was a breeze.  I simply thawed my shrimp, chopped an onion and scrambled some eggs.  The meal really comes together in a flash so we can all sit down and eat.  It makes me feel good to see all the happy and satisfied faces at my dinner table.

I served the Shrimp Fried Rice with a bunch of delicious baked Pagoda Egg rolls.  I love that they give you sweet chili sauce to eat with your egg rolls.  I also made my own spiced up sauce to go with the egg rolls. 

Easy Shrimp Fried Rice
Recipe by Ramona from Kitchen Simmer

4-5 cups cooked and cooled white rice
3 eggs 
salt and black pepper
2 Tbs butter or margarine
2 Tbs light oil (canola)
11/2 pounds of shrimp (shelled/deveined)
1 large onion chopped
3 oz frozen snow peas
4 oz frozen veggie mix (like peas, carrots, etc..)
1 Tbs grated fresh/frozen ginger
1 tsp granulated/powdered garlic 
red chili flakes to taste (optional)
3-4 Tbs soy sauce (or more to taste)
2 Tbs Oyster sauce
2 tsp sesame oil 

Spicy Egg Roll Dipping Sauce:
1/2 cup Sweet Chili sauce
1-2 Tbs sriracha sauce
1 tsp soy sauce  
Directions:  Simply mix all the ingredients and adjust as needed to taste. 

Step 1:  Cook rice.  You can cook it on the stove top, in a rice cooker or use what ever method you like.   Allow rice to cool to room temperature or use rice cooked the day before from the fridge.    

Note: If you are using cold rice from the fridge, make sure to separate the rice out so it is not in clumps.


Step 2:  Heat wok (I prefer nonstick) on medium low heat.  Add 1 Tbs butter/margarine and melt.  Then crack three eggs and season lightly with salt and black pepper. Allow eggs to sit in wok for a minute and slowly scramble them.   Remove eggs from pan and reserve until later.  Wipe pan out with paper towel for next step. (Allow pan to cool down first)   

 Step 3:  Melt butter and canola oil in wok on medium high heat.  Then add chopped onions and a little salt to season.  Cook until onions start to soften a little. 
Step 4:  Next add the thawed or fresh cleaned shrimp, ginger, garlic and red chili flakes.  Cook shrimp half way then add the frozen vegetables.  Cook the veggies and shrimp for a few minutes until they heat through.

Step 5: Next add soy sauce, oyster sauce and sesame oil.  Stir shrimp and veggies with sauce.  Then add the rice and scrambled eggs into the pan.   Adjust soy sauce to taste.  


My family loved our early Chinese New Year Shrimp Fried Rice and Pagoda Egg Roll meal.  We are looking forward to making more Pagoda Products when we celebrate the Year of the Monkey coming up soon.  What are you going to make to celebrate Chinese New Year? 

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. 
All opinions are mine alone.

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