In This Issue

More Recipes

March 2010

More Meals

15 Minute Meal

Holly Sisson Photography

Shrimp and Egg Fried Rice

Serves 4–6

You'll Need

3 eggs
2 tsp sesame oil
1 Tbsp grapeseed oil
2 cloves garlic, minced
1 lb frozen, cooked shrimp, rinsed and thawed
4–5 cups leftover cooked rice
2 green onions, diced
½ cup frozen peas, thawed
½ cup frozen carrots, thawed
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 lime, cut into wedges
1 handful of fresh cilantro, chopped

Prep and Cook

Whisk eggs in medium-sized mixing bowl and set aside.
Heat sesame and grapeseed oil at medium-high heat in a non-stick skillet or wok.
Add garlic, shrimp and cooked rice to the skillet and stir-fry for five minutes.
Stir in onion, peas, carrots, soy and oyster sauces and cook for an additional 4–5 minutes.
Push the stir-fry to the sides of the skillet and pour in the beaten eggs.
As the eggs are cooking, gently mix them into the rice mixture.
Serve immediately a with slice of lime and a sprinkle of cilantro.

Good to know: This recipe is a quick way to use up leftover rice, vegetables or meat. Use fresh or frozen vegetables, depending on what’s in season (or in your fridge) and substitute chicken or tofu for shrimp. Choose low-sodium soy sauce—it has up to 50% less sodium than the regular.

Did you try the 15 Minute Meal?
What do you think?

Add your comments, positive or negative, as well as any tips or substitutions, here.

Comments are moderated and will not appear until approved.

Comments

Posted by Angela Stark on March 20, 2010 at 12:12 PM

This is a different spin on a recipe I already make. I’ll be trying some of these ideas next time.
Posted by Melissa on March 27, 2010 at 10:56 AM

I had most of the ingredients on hand already and my family really enjoyed this meal! I sprinkled the dish with lots of lime juice before serving and it added a fresh flavour.