by Kimberly A. Smith

Created on: July 10, 2008   Last Updated: February 02, 2012

You have leftover rice in the fridge, and no idea what to do with it. How about making a quick and tasty shrimp fried rice?

The key to making fried rice successfully is to prepare all your ingredients before you begin. Shrimp fried rice should be cooked very quickly, over a high heat. If you do not have all your ingredients ready, it may not turn out the way you plan.

2 cups rice (cooked and cooled)
3 tablespoons vegetable oil
12 oz package frozen shrimp (cooked)
1 cup peas
2 eggs, beaten well
3 tablespoons soy sauce
1 cup bean sprouts
Pepper to taste

1. Defrost your shrimp under cold, running water and drain.
2. Heat oil on high in a heavy skillet or wok.
3. Add shrimp and peas. Stir quickly until heated.
4. Add rice, stir until hot.
5. Move ingredients to the edge of the skillet. Pour eggs in center.
6. Scramble eggs, stirring constantly.
7. Stir the eggs into the rest of the ingredients. Add soy sauce and pepper.
8. Add bean sprouts and serve.

This fast and easy variation can be adapted based on your own tastes. I love to add extra vegetables to the dish (especially if I have leftovers already cut up). Onions, carrot, and green onion are handy additions to the dish. Raw vegetables that need some cooking time, such as onions, should be added first and cooked until tender.

Garlic and ginger make a more flavorful shrimp fried rice. Simply add them after the shrimp and peas are hot, and cook for one minute before adding the rice. Surprisingly, pineapple complements shrimp fried rice wonderfully. Don't be afraid to experiment with the items you have in your refrigerator when making fried rice.

Bon appetit!

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