Makes 4 servings
Hands-on-time: 15 minutes
Total preparation time: 15 minutes
If you order Chinese takeout (and who doesn’t?), chances are you often have cooked white rice on your hands. I can’t think of any better use for it than to transform it into fried rice. The kids love it. I have suggested using frozen shrimp and vegetables but any leftover protein and vegetables would work.
3 tablespoons vegetable oil
2 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 cups frozen shelled and deveined shrimp, halved
One 10-ounce package frozen peas
3 cups leftover cooked long-grain white rice or Simple Boiled Rice (page 000)
1/4 cup soy sauce
3 tablespoons rice wine or dry sherry
2 tablespoons finely chopped crystallized ginger
4 teaspoons toasted sesame oil
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. Reduce the heat to medium. Combine the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl.
Add another tablespoon of oil, the onion, and garlic to the pan; cook, stirring 2 minutes. Add the shrimp and peas; cook until the shrimp are cooked through, about 3 minutes. Transfer the mixture to the bowl with the eggs.
Heat the remaining tablespoon oil in the same skillet over medium-high heat until hot. Add the rice and cook, stirring occasionally, until slightly crispy.
Stir together the soy sauce, rice wine, ginger, and sesame oil; add to the rice in the skillet along with the shrimp, peas, and egg. Cook just until the egg is heated through and serve.
I watched Sara make this dish and I quickly was excited about it. This is my dinner tonight. Thanks Sara, you are the best !
Hi! I made this dish last night with a few substitutions, and my husband and I both loved it. I used brown rice instead of white and egg beaters instead of eggs, for a healthier version. The consistency of the dish was on the moister side (vs. crispy), but we actually prefer it that way…This is a great recipe for someone like me who is a new mom and doesn’t have much time to spend in the kitchen, but refuses to compromise food quality and taste. Thanks Sara!
can this fried rice recipe be made ahead and then reheated without losing it’s texture? If yes, then I assume it can be made the night before?
Hmm, that is an interesting question. It would probably be better made and eaten but if that is not possible, heat it up in a large skillet with a splash of some chicken broth or water added, cover and heat over medium until hot and then leave lid off and stir until liquid is evaporated.