Shrimp Fried Rice (Foodie Friday #15)

Today is our team lunch and we are ordering Thai food.  Since I am ordering fried rice I thought it would only be fitting to share my favorite fried rice recipe with you!  I have no idea how authentic this is, I just know it tastes delicious and it makes my tummy happy.

I typically use shrimp as the meat protein but you can substitute it for pretty much whatever you want.  Keep in mind that you will need to cut the meat up into bite size pieces so you can easily eat the fried rice.  No one wants to cut up their rice.

I thought I had a picture of my fried rice but apparently not…I know blogger fail Im sorry.  So instead, here is a picture of the puppies.


Shrimp Fried Rice (adapted from here)

Servings: ~6   Prep Time: 20min  Cook Time: 10min     Difficulty: Moderate


•2 eggs
•1 1/2 Tbsp. reduced sodium soy sauce
•1 1/2 tsp. sesame oil
•3 Tbsp. coconut oil
•2 garlic cloves, minced
•4 c. cold cooked brown rice
•2 green onions, sliced, green and white parts separated
•1 pound uncooked shrimp, peeled tails removed
•1 c. frozen peas, carrots, corn (usually a premix bag in the frozen food section)
•1 tbsp. oyster sauce



Beat the eggs with 1 tsp. soy sauce and 1/2 tsp. sesame oil. Heat up a non-stick wok* and add 1 tbsp. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. As the egg cooks, push the edges towards the center and let the uncooked eggs ooze towards the edges. When set, flip over onto a chopping board and cut into small square pieces.

Add 2 tbsps. of oil to the wok. Add the garlic and fry for 3 minutes. Add the rice and 2 tbps. of light soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant. Transfer to a bowl and set aside. Clean the wok and heat again. Add 1 tbsp. of oil and the shrimp and the whites of the spring onions. Stir fry for 2 minutes (or until shrimp is just turning pink). Add the frozen veggies and oyster sauce. Stir fry for another 2 minutes. Put the rice back in and stir to mix. Stir fry for 3 minutes or until the mixture is piping hot. Add the eggs and the greens of the green onions. Stir for a minute then turn the heat off. Add more soy sauce to taste.  I like a stronger soy sauce flavor so I usually add ~1tsp at the end and mix up.  Now its ready to serve!

Notes:  If you do not have a wok you can use a large skillet it just wont cook up the same.  This is really good leftover, you just may want to have some extra soy sauce because it can get a little dried out after re-heating.

CHIME IN!!!  Do you like thai food?  Do you take pictures of all your food?  What are you doing this weekend?



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