RCI-RC.004.0268.001
Shrimp-fried Rice
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- package fried rice6¼ ounce
- 2 tablespoons
- ¼ cup
- 1 unit
- ¼ teaspoon
- frozen raw peeled shrimp thawed12 ounces
- sliced water chestnuts drained8 ounces
- frozen pea pods thawed6 ounces
Method
1
Prepare all ingredients by measuring out the fried rice, slicing green onions, mincing garlic, and ensuring the frozen shrimp and pea pods are fully thawed.
2
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
1 minutes
3
Add minced garlic and ground ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
1 minutes
4
Add the thawed shrimp to the skillet and cook, stirring frequently, for 3-4 minutes until the shrimp are pink and cooked through.
4 minutes
5
Stir in the fried rice package and break up any clumps with a spatula or wooden spoon, mixing well with the shrimp and aromatics.
2 minutes
6
Add the drained water chestnuts and thawed pea pods to the skillet, tossing everything together until combined.
1 minutes
7
Continue cooking and stirring for 2 minutes to heat through and allow the flavors to meld.
2 minutes
8
Transfer to a serving dish and garnish with sliced green onions. Serve hot.