Hey everyone–Jen here.  I thought I would give Thomas the night off from cooking and make him dinner for once as a way to repay him for all of the work he has been putting in to assemble the baby essentials (bassinet, swing, playpen, etc).  Thomas has wanted Chinese food several times over the last few weeks but I have not been in the mood since the stuff you get from takeout can tend to be a little greasy.  I found a recipe that looked really healthy and simple, and made a few tweaks to it to make it my own.

Let’s Cook!

Simple Shrimp Fried Rice

2 eggs, beaten

2 Tablespoons olive oil, divided

1 onion, diced

1 pounds small cooked shrimp, frozen

1 cup frozen peas

1/3 cup matchstick carrots

1/2 cup soy sauce

2 cups cooked brown rice (I used the boil in bag rice and made 2 bags)

1 teaspoon of sesame seeds

Break 2 eggs into a bowl and scramble.

Add eggs to a large skillet and cook to make scrambled eggs, cut into small pieces.

After eggs are cooked, remove from skillet and put on a plate for later in the recipe.

Add 1 Tablespoon of olive oil, 1/2 of the diced onion, frozen peas, and all of the shrimp to the skillet and cook until the shrimp is completely heated through.  Drain any excess water created when the shrimp and peas are cooking.

Add the carrots and remaining onions to the shrimp and pea mixture in the skillet.

Add the cooked rice, soy sauce and eggs to the skillet to combine all the flavors.  Also, add the sesame seeds to the mixture at this point.

Cook for about 3 minutes to let all of the flavors blend together.

Time to plate.

Here’s the close-up:

This recipe takes less than 30 minutes to make from start to finish and is great for leftovers.  Now you can make shrimp or chicken fried rice at home with all of your favorite ingredients. 

Happy Cooking!