Shrimp Fried Rice

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!