Easy shrimp fried rice recipe that uses leftover rice and quick-cooking shrimp for a healthy and delicious Asian-inspired dinner in only 10 minutes.
I get asked a lot how I manage to make basically everything we eat from scratch and still have the time to take a shower every day. 😂
It’s not as difficult as you might think!
In fact, I am fairly certain I spend less what most families our size spend buying and preparing the comparable amount of processed food from the supermarket.
Many folks focused on cost alone miss the fact that when you eat quality food, you eat much less! This is because nutrient-rich fare fills you up more quickly and you stay full longer.
Eating cheaper food is, quite literally, a recipe for excessive portions, overeating, and, eventually, weight issues.
That being said, I definitely experience time crunch mode much of the time as most parents in my position will attest. Quality doesn’t have to take much time, though.
For example, shrimp fried rice is a favorite dinner of mine that takes exactly 10 minutes to prepare from start to finish. All that is required is some cold, leftover rice, precooked wild shrimp, and a few chopped leftover veggies of your choice. Frozen peas work great too.
Beat that Papa Johns!
Shrimp Fried Rice Recipe
Shrimp fried rice recipe that uses leftovers and quickly cooked shrimp for a healthy and delicious dinner in only 10 minutes.
Ingredients
- 2-3 cups cold, cooked rice leftovers are best
- 2 Tbl expeller pressed coconut oil
- 1-2 cups cooked vegetables or frozen peas leftovers work great
- 1 cup shrimp preferably wild, precooked and peeled
- 2-3 Tbl soy sauce preferably unpasteurized and traditionally brewed
Instructions
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Heat the oil in a stir fry pan until it is hot.
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Transfer handfuls of the cold rice into the pan and stir with a wooden spoon until the rice is thoroughly hot and well oiled (about 3-5 minutes)
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Pour some Teriyaki sauce or unpasteurized soy sauce onto the rice and stir while it is still cooking.
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Mix in some wild precooked salad shrimp and your leftover veggies.
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Stir until hot (about 1 minute) and serve immediately.
Recipe Notes
To make fried rice, you MUST use cooked rice that is cold. You may use brown or the more nutrient dense wild rice if you prefer. Â
I have been a scratch cook for many years, although when my kids were little (20 years ago) I used my share of processed foods. Sometimes it does take longer, but the results are so much better, and I feel so good cooking real food! Last night I served pulled pork (a pork shoulder rubbed with spices plunked into a crock pot at 7:00 am with 1/2 cup of water) with whole wheat rolls toasted in the oven with barbeque sauce made by me with ketchup as a base. I added a fresh salad and cole slaw made up fresh from a bag of shredded cabbage from the market. The longest part was taking the pork off the bone, but it was so worth it since this pork shoulder came from a local farm from a pig raised without hormones, antibiotics, etc. Yum! Thanks for your inspiring posts!
The pork sounds delish Jane. Thanks for sharing!