Southern Living: One and Done: Shrimp Stir Fry Photography Greg Dupree; Food Styling Torie Cox; Prop Styling Kay Clark

Do you already have leftover rice in the fridge? A great way to use it is to make fried rice! Fried rice works best with chilled rice leftovers. Fresh rice can fry some dough. But the remnants of rice who were lucky enough to dry out a bit? Perfect for frying. Almost anything can be used in fried rice – usually a combination of vegetables, beaten egg and a protein like the shrimp we use in this recipe, or chicken, fish or tofu.

INGREDIENTS of Shrimp Fried Rice (Children Special)

    • 2 tablespoons vegetable oil, divided
    • 12 ounces peeled deveined small shrimp, thawed if frozen
    • Kosher salt
    • 8 scallions, whites chopped, greens thinly sliced
    • 2 garlic cloves, chopped
    • 1 tablespoon finely chopped peeled ginger
    • 3 cups cold cooked white rice
    • 2 large eggs, beaten to blend
    • 1/2 cup frozen edamame, thawed
    • 1/2 cup frozen peas, thawed
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons unseasoned rice vinegar
    • 1 teaspoon toasted sesame oil
  1. PREPARATION of Shrimp Fried Rice (Children Special)

  1. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and cook until just opaque in the center, about 5 minutes and then transfer to a plate.
  2. Heat 1 tablespoon remaining vegetable oil in the same pan; add the green onion whites, garlic and ginger.
  3. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat.
  4. Cook until rice is crisp, about 2 minutes. Push the rice to one side of the pan; add the eggs on the other side and cook, 1 to 2 minutes, stirring and incorporating into the rice mixture.
  5. Add the edamame, peas, soy sauce, vinegar, sesame oil and cooked shrimp.
  6. Cook, stirring constantly, until shrimp and vegetables are hot, about 1 minute. Garnish with green onion greens.

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