Name: Weeknight Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 large eggs (beaten); 1 lbs (454 g) raw medium-sized shrimp (deveined and shelled); 2 cups (474 ml) cooked rice (white or brown); 2 cups (474 ml) bok choy (stems and leaves sliced thinly); 0.5 cups (118 ml) frozen corn; 0.5 cups (118 ml) frozen edamame; 0.5 cups (118 ml) green onions (sliced thinly); 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 0.5-inch freshly grated ginger; 4 cloves minced garlic; 1 teaspoon hot sauce; 1 teaspoon sesame oil

Description

Quick, flavorful fried rice ready in under 30 minutes. Perfect for a busy weeknight!

Ingredients

Units Scale

2 large eggs (beaten)
1 lbs (454 g) raw medium-sized shrimp (deveined and shelled)
2 cups (474 ml) cooked rice (white or brown)
2 cups (474 ml) bok choy (stems and leaves sliced thinly)
0.5 cups (118 ml) frozen corn
0.5 cups (118 ml) frozen edamame
0.5 cups (118 ml) green onions (sliced thinly)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
0.5-inch freshly grated ginger
4 cloves minced garlic
1 teaspoon hot sauce
1 teaspoon sesame oil

Instructions

Heat a teaspoon of oil or butter in a large skillet over medium heat.
Scramble eggs until just barely cooked, then transfer them to a clean dish and set aside.
Increase heat to medium-high, add another teaspoon of oil to the skillet, and sear the shrimp on all sides, stirring frequently.
Remove shrimp from heat once pink on both sides, and set aside in a clean dish.
Decrease heat to medium, add another teaspoon of oil to the skillet, and stir in the cooked rice.
Add soy sauce, rice wine vinegar, and green onions (and ginger and garlic, if using), stirring to combine.
Add bok choy, corn, and edamame, stirring to combine.
Stir in the eggs and shrimp.
Continue to cook until everything is cooked through.
Taste and add more soy sauce and rice wine vinegar if needed.
Add hot sauce and sesame oil if desired.

Notes

For perfectly fluffy rice, use day-old rice. Freshly cooked rice is too moist for optimal fried rice texture.
Feel free to substitute other vegetables like carrots, bell peppers, or peas for the bok choy, corn, or edamame.
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1.5 cups
Calories: 400
Sugar: 5
Sodium: 600
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 8
Carbohydrates: 50
Fiber: 5
Protein: 30
Cholesterol: 150