Katie Workman’s Shrimp Stir-Fried Rice Recipe

Make your own Chinese take-out any night of the week—then enjoy the leftovers for lunch.

Katie says: “This fried rice dish is lighter than take-out and has an appealing simplicity to it. Substitute diced chicken or pork for more variations.” Read more about The Mom 100 Cookbook here.

Katie Workman’s Shrimp Stir-Fried Rice RecipeTodd ColemanShrimp Stir-Fried Rice

IngredientsNumber of servings: 4 to 6

• 1 pound large (31 to 40 per pound) peeled and deveined shrimp, cut in half crosswise

• Kosher or coarse salt and freshly ground black pepper

• 3 tablespoons vegetable oil

• 3 large eggs, beaten

• 3 cups cold cooked white or brown rice

• 1⁄2 cup chopped carrots

• 1 tablespoon minced peeled fresh ginger

• 2 teaspoons finely minced garlic

• 1⁄4 cup low-sodium soy sauce, or 3 tablespoons regular soy sauce and 1 tablespoon water

• 1 cup frozen shelled edamame or peas, thawed

• 1⁄2 cup thinly sliced scallions, both white and light green parts

• 2 tablespoons chopped fresh Italian (flat-leaf) parsley, or 1 additional thinly sliced scallion, for garnish

     


  • 1

    Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil and, when it is hot, add the shrimp and quickly stir-fry them until they are pink, about 2 minutes. Transfer the shrimp to a plate and set them aside.


  • 2

    Heat 1 more tablespoon of oil in the same wok or saucepan over high heat. Add the eggs and scramble them quickly with a whisk or fork. Slide the eggs onto the plate with the shrimp when they are just cooked through, about 1 minute.


  • 3

    Return the wok or saucepan to the burner over high heat, add the remaining 1 tablespoon of oil, then add the cooked rice and cook, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add the carrots, ginger, and garlic and cook, stirring, until they become fragrant, 1 to 2 minutes. Add the soy sauce, edamame or peas, and scallions and cook, stirring often, until everything is hot and the carrots are tender, 3 to 4 minutes. Return the cooked shrimp and scrambled eggs to the wok or saucepan and stir until everything is well mixed and heated through, about 1 minute.


  • 4

    Garnish the stir-fry with the parsley or scallion and serve.

 

Excerpted from The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. Copyright © 2012 by Katie Workman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.

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