If the hustle and bustle of back to school, fall sports, and
yikes HARVEST starting soon have you desperate for quick and easy dinner
solutions this and I mean this is the perfect recipe for you! I literally had
it done from start to finish in under 20 minutes last night! Score right?!?!?!
I also adore a meal that can it a basic process, but ingredients
can be switched up to change it up and fit your likes and dislikes. Fried rice
is becoming a favorite of my kids, well rice in general is the jam, this method
keeps all of the meal in one pan and gets some veggies in their life.
If you guys are non-shrimp eaters just switch it up with
chicken, strips of beef, even tofu (but that would make me sad), you also can
switch up the veggies, add some broccoli, or water chestnuts, even pineapple
would be awesome. Make it how you guys like it and let me know if you love it
as much as me!
Shrimp Fried Rice
1 lb Shrimp (Peeled)
2.5 cups Minute Rice (prepared, and cooled down a bit)
1 cup Frozen Peas and Carrots
3 Eggs (beat)
Sauce-
¼ Cup Hosin Sauce
½ Cup Soy Sauce
1 tsp hot sauce
1 tsp Ginger
1 tsp Garlic
1 tsp Sesame Oil
Cook rice and set aside to cool a bit (this could even be
done the night before and placed in the fridge). In a large skillet drizzle
some EVOO and sauté shrimp until pink and cooked through, remove from skillet,
and set aside. While shrimp is cooking mix together sauce ingredients. Once shrimp
is out of the skillet return to heat and add the eggs scramble until done. Add
in rice sauce and veggies cook until all are heated through and beginning to
form some crispy edges, make sure to scrap the bottom of the skillet. Add shrimp
back in and serve!
