Shrimp Fried Brown Rice Recipes

SHRIMP FRIED BROWN RICE

Steps:

• Bring rice and 2 cups of water to a boil and reduce to simmer. Cook until rice is al dente, according to package directions, about 35 minutes. Set aside.
• In a small bowl, combine the soy sauce, sesame oil, and ginger paste. Set aside.
• Heat one tablespoon of canola oil in a large skillet over medium high heat. Add in the shrimp and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside.
• Add in another tablespoon of canola oil and cook the onions and garlic until softened, about 3 minutes. Add in the corn and peas and cook until warmed through, about 2 minutes. Stir in the brown rice, sauce, and shrimp and cook for about a minute.
• Push the rice mixture to the sides of the pan and crack the two eggs into the middle of the pan. Use a fork to scramble. When eggs have set, mix into the rice mixture. Serve warm.

FRIED BROWN RICE WITH SHRIMP AND VEGETABLES

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.

SHRIMP FRIED BROWN RICE

Steps:

• In a large skillet or wok, preheat 2 tablespoons of sesame oil and add the diced onion, carrot, minced garlic and ginger. Stir fry over medium heat for about 5 minutes, or until the onion softens and the mixture becomes fragrant. Turn up the heat for the next steps:
• Season the shrimp with salt and pepper. Move the onion-carrot mixture to one side of the skillet and add the shrimp to the other. Cook the shrimp over high heat for 2-3 minutes, or until fully cooked. Stir everything together and move to one side of the skillet.
• Add 1 tablespoon of sesame oil to the empty side of the skillet and add the leftover rice. Stir fry for 2-3 minutes or until the rice is heated through. Add the frozen peas and stir fry for 2-3 minutes. Move the whole mixture to one side and add the remaining 1 tablespoon of sesame oil to the empty side of the skillet.
• Crack the 2 eggs into the oil and scramble them with the spatula until they are mostly cooked. Stir everything together and add the soy sauce. Continue stir frying until everything is heated through and mixed well. Remove from heat and stir in the scallions and lime juice.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

FRIED BROWN RICE

Steps:

• Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
• Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
• Remove to a plate and set aside.
• Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
• Ad mushrooms and garlic and cook and stir for 2 more minutes.
• Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
• Add green onions, peas and sesame oil.
• Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
• Serve at once with extra soy sauce if desired.