shortcut shrimp & veggie fried rice

28 Pinches 3 Photos
Here, KY
Updated on Jul 2, 2019

This is one of my favorite "go to" recipes for those days when I'm in a rush or I just don't feel like cooking. When asparagus and snap peas aren't available, I use frozen broccoli and frozen peas.The shrimp thaw quickly under running water, but you can use leftover chicken, beef or pork if you like.

prep time 10 Min
cook time 10 Min
method Stir-Fry
yield 4 to 6

Ingredients

  • 1 scant tablespoon sesame oil
  • 1/4 - 1/3 cup diced sweet onion
  • 5 - 6 stalks asparagus, fresh, sliced diagonally
  • 15 or so sugar snap peas, fresh, sliced diagonally
  • 1 bag heat & eat seasoned rice (i use uncle ben's ready rice long grain and wild)
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce (or to taste)
  • 12 ounces frozen small cooked shelled shrimp, thawed and drained
  • 2 large eggs, lightly beaten

How To Make shortcut shrimp & veggie fried rice

  • Step 1
    Gather and prep ingredients.
  • Step 2
    Heat scant tablespoon sesame oil in skillet over medium/medium-high heat.
  • Step 3
    Add onion, asparagus and sugar snap peas; saute until tender, but not mushy.
  • Ready to eat rice.
    Step 4
    Add one package of ready to eat rice, oyster sauce and soy sauce; saute until heated throughout.
  • Step 5
    Add shrimp; stir and cook until heated.
  • Plated shrimp and veggie fried rice.
    Step 6
    Move rice mixture to one side of the skillet, add beaten eggs to empty space in skillet and stir until just cooked, then stir into the rice and shrimp mixture. Serve immediately.

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