Tonight TJ and I came home from school and made shrimp fried rice. Actually, all three of us made the meal if you take into account the fact that Paula shelled and cleaned the shrimp this morning.  I picked out the recipe called Shrimp Fried Rice from the May 2012 Cooking Light. It was pretty easy to make. First, you cook up some snow peas, shredded carrots and sliced red pepper in the wok. While this is happening, you steam some fresh broccoli and set aside. After removing the veggies from the wok, you add the rice and some shredded ginger and cook for 5 minutes until the rice gets brown. Then you remove the rice and add the shrimp to the wok. Cook shrimp for 2 minutes and then add some 1/4 cup soy sauce, 1 tsp of rice vinegar, 1 cup of thawed edamame beans and cook for another 2 minutes. Add the rest of the vegetables and rice to heat back up and serve. It was delicious. The only changes that we made from the original recipe was throwing in some shredded carrots and leaving out the hot chile sauce.  All in all, it was a very tasty and pretty easy meal. The prep was the hardest part but worth it.

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