Why order takeout? This version is healthier, cheaper, and tastes better than takeout!
Takeout is my favorite, especially when I am too tired to walk. When I spent $10 on a shrimp fried dish that only had four shrimps, I decided to make my own version. Nothing beats the taste of homemade food.
This fried rice can be customized to suit your tastes. You can substitute the shrimp with your favorite protein, such as chicken, pork, or tofu, to make it vegetarian. For the vegetables, I use a mixture of carrots, onions, peas, and corn. If you have other veggies in your refrigerator, feel free to include them as well. More is better. This can be done in under 30 minutes.
- Three tablespoons soy sauce
- Sesame oil, one tablespoon
- Ginger powder, 1/2 teaspoon
- White pepper, 1/2 teaspoon
- Olive oil two tablespoons
- Peeled and deveined 1 pound medium Shrimp
- To taste, add Kosher Salt and freshly ground Black Pepper
- Two cloves garlic, minced
- One onion, diced
- Peel and grate two carrots
- Half a cup of frozen corn
- Half a cup of frozen peas
- 3 cups cooked rice
- Green onions thinly sliced
- In a small dish, combine the soy sauce with sesame oil and ginger powder. Set aside.
- In a large wok or skillet, heat olive oil over medium-high heat. Add shrimp and cook, stirring frequently, until pink (about 2-3 minutes); season with salt and pepper and to taste. Set aside.
- Stirring often, add the garlic and onion, and cook until they are translucent. This should take about 3-4 mins. Stir in the carrots, peas, and corn, and continue to cook, stirring constantly until the vegetables are tender. This should take about 3-4 minutes.
- Stir in the rice, green onions, and soy sauce. Stir constantly and cook for 2 minutes. Stir in the shrimp.
- Serve immediately