Garlicky Shrimp Fried Rice
Well, that's a wrap! It's the end of the year...and I gotta say, I'm relieved! I'm excited for what's to come! With the hustle and bustle of the Holiday Season, I'm tired and I'm looking to keep things chill and easy while we close out the year. This Garlicky Shrimp Fried Rice was absolutely incredible and it was really easy to make! It didn't take long at all, and it was a one pot recipe! PERFECT! This was super unique too with the tomatoes and that garlicky flavor in there! It felt like an elevated version of the classic dish many of us love! And my favorite thing about making Asian food at home is that there's usually a ton of leftover ingredients for the next time you want to make it!
Ingredients
- ½ lb Shrimp raw, deveined
- 5 Garlic Cloves minced
- 3 Eggs
- 1 ¾ cups Chicken Broth
- 1 cup Basmati Rice rinsed
- 1 cup Grape Tomato halved
- 1 cup Frozen Peas
- 2 tbsp Soy Sauce
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 2 tsp Sesame Oil divided
- ¾ tsp Black Pepper divided
- ½ tsp Ground Ginger
- ½ tsp Salt divided
For serving:
- Sesame Seeds
- Green Onion thinly sliced
Instructions
- To get started on this dish, first you'll want to carefully peel the shrimp and pinch their tails off. Move to a plate and pat them very dry on both sides.
- In a large skillet on medium-high heat, heat olive oil. Add shrimp to the pan in a single layer and allow them to cook for a minute without disturbing them.
- Season with 1/4 tsp salt and 1/4 tsp pepper, flip, and cook another minute or so, until shrimp are pink!
- Push the shrimp to the edge of the pan, then add garlic and cook until fragrant, 1 minute.
- Pour the rinsed and drained rice into the pan and stir it around for 1-2 minutes, to toast.
- Toss everything together, then sprinkle in the ginger, dump the broth and soy sauce in, and bring to a boil.
- Reduce heat to low, cover and cook until rice is tender, 12-14 minutes.
- Scatter peas and tomatoes over the rice, cover and cook 2 minutes more to warm the peas and soften the tomatoes slightly.
- Next, push everything to the side again, drizzle 1 tsp sesame oil in the empty space and crack the eggs. Gently scramble for about 2 minutes, then carefully fold into the rice.
- Add butter, the rest of the seasonings and sesame oil, stir to combine.
- Turn heat to medium-high and let cook undisturbed for a minute. Flip and cook another minute. This gives us that sort of crispy, fried rice vibe we all love!
- Remove from heat and serve hot with green onion and sesame seeds for garnish! Enjoy!
Nutrition
Serving: 1cupCalories: 390kcalCarbohydrates: 36gProtein: 24gFat: 1gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 214mgSodium: 885mgPotassium: 390mgFiber: 3gSugar: 4gVitamin A: 1460IUVitamin C: 24mgCalcium: 82mgIron: 2.4mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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