Fill your bowl with Asian flavors when you prepare this colorful 20-minute recipe.
3 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 (10-ounce) package frozen green peas
2 large eggs, lightly beaten
1 tablespoon canola oil
1 cup chopped green onions
1 tablespoon bottled ground fresh ginger (such as Spice World)
12 ounces medium shrimp, peeled and deveined
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon salt
Dash of crushed red pepper
How to Make It
Cook rice according to package directions, omitting salt and fat. Drain. Remove rice from bags, and return to pan. Add peas to the pan, stirring well. Cover and keep warm.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil to pan. Add onions and ginger to pan; sauté 1 minute. Add shrimp to pan; sauté 2 minutes or until shrimp are done.
Add shrimp mixture and eggs to rice mixture; stir well. Combine vinegar and the remaining ingredients, stirring well. Drizzle vinegar mixture over rice mixture; stir well.
I was surprised at how delicious this recipe turned out. I didn't really expect it to based on the other reviews. I cut the ginger down a bit (to about 3/4 Tbsp), used regular rice instead of quick cook, cut up the shrimp before cooking, and made a little extra of the sauce for more flavor. Also - instead of using red pepper flakes, we added a little hot chili sauce (Sriracha) at the very end. My husband and I both loved it! It was very tasty and filling. I will definitely make this again. I served it with frozen egg rolls for some extra calories for my husband. Yumm!
This recipe wasn't bad it was just a little bland in my opinion, and I agree with another reviewer that the amount of ginger was a little much. I used brown rice and added way more soy sauce to the finished product. I will keep looking for a better fried rice recipe.
I have made this recipe several times and tweaked it each time. We have done chicken instead of shrimp (when I was out of shrimp once). After the first time, I cut the ginger in half and added 2 cloves of garlic instead. I also added carrots shreds.
I love how much lighter this recipe was than traditional fried rice you'd order at a restaurant. The lack of greasiness made it flavorful and enjoyable, and the sauce was the perfect blend of soy sauce, sesame oil, and rice vinegar. I cut large shrimp in half and it worked great. Everyone loved it, will definitely be making again!