#Foodie| Shrimp Fried Rice

by West Parsons on December 26, 2012 · 6 comments

in foodie

As previously stated, recipes are not my thing. When cooking on the stove top, typically all I need to know are the ingredients and I can make it happen — baking is a different story lol.  Per Facebook request [+] here are the phases of my shrimp fried rice.

Jasmine Rice
Cooking Oil
Directions: Cook rice following directions on packaging (add salt to taste). Once finished cooking add approximately 3 tbsp of oil per cup and stir to prevent sticking. Store in refrigerator for several hours or overnight. **

Shrimp (peeled and deveined)
Yellow Onion
Frozen Peas & Carrots
Green Onion
Cooking Oil
Directions: Coat the wok with oil. Begin by sauteing each ingredient one by one in the order listed.  Once cooked remove from heat and store on the side.

Soy Sauce
Sauted Meats & Vegs
Directions: Coat the wok  with oil. Saute rice. Add soy sauce and constantly stir for even distribution. Add sauteed meats and vegetables and continue to stir.  Add more soy sauce for additional flavor and coloring.

Note:  Raw shrimp can be marinated in ginger power for added flavor.

READ MORE: #Foodie| Shrimp & Grits

Does this seem easy enough to follow?


nika December 26, 2012 at 4:12 pm

Yay! Thanks…
The main part I hate most about shrimp fried rice is letting rice sit in the fridge… you be ready to make it now. haha

westNDNbeauty December 27, 2012 at 8:30 am

You’re right about that lol. 2 days to cook a dish is redic, but doing it in one day, it will taste so much different :-/

Nikkipooh71 February 3, 2013 at 5:56 pm

I am cooking my rice now, but I am going to have to let it cool for a few hours. I can’t wait until tomorrow:(

Nikkipooh71 June 17, 2013 at 10:40 pm

Didn’t let my rice cool long enough and I didn’t get the same results! Patience is key! LOL

Chantel August 9, 2013 at 9:48 pm

I was a complete hit at the dinner table when I followed your recipe! My family and friends sang my praises all day! Lol!! Thank you! Thank you!!! Preparation is key! And the rice has to be just right before cooking or else it will be sticky or mushy. Thank you for sharing!!

westNDNbeauty August 10, 2013 at 7:07 pm

Awesome! Happy to know my “recipe” was a hit!