I absolutely love ordering take-out, especially when I am tired from my mind and that I have absolutely no power to even walk to the kitchen. But when I spend $10 on a measly shrimp fried rice using only 4 shrimps in the full dish, then I knew I simply had to make a homemade version. After all, nothing beats homemade, right?
Currently the Finest part about this fried rice is that it’s completely customizable to your own taste. You can swap the fish out for your favourite protein — chicken, pork, or even tofu to maintain it totally vegetarian. As for the veggies, I like using a mix of onions, corn, peas and carrot but if you have more veggies only lingering in your fridge — don’t hesitate to add those in as well. The more, the merrier, right? And this can be produced in less than 30 minutes — easy peasy.
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 1/2 tsp ginger powder
- 1/2 teaspoon white pepper
- 2 tablespoons olive oil
- 1 lb medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 tsp garlic, minced
- 2 carrots, peeled and grated
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; place aside.
- Heat olive oil in a large skillet or wok over medium high heat. Add beans, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; place aside.
- Add garlic and onion to the skillet, and cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Stir in carrots, peas and corn, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in rice, green onions and soy sauce mix. Cook, stirring constantly, until warmed through, about 2 minutes. Stir in shrimp.
- Eat immediately.