Southern Living: One and Done: Shrimp Stir Fry Photography Greg Dupree; Food Styling Torie Cox; Prop Styling Kay Clark

Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying. Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.

INGREDIENTS

    • 2 tablespoons vegetable oil, divided
    • 12 ounces peeled deveined small shrimp, thawed if frozen
    • Kosher salt
    • 8 scallions, whites chopped, greens thinly sliced
    • 2 garlic cloves, chopped
    • 1 tablespoon finely chopped peeled ginger
    • 3 cups cold cooked white rice
    • 2 large eggs, beaten to blend
    • 1/2 cup frozen edamame, thawed
    • 1/2 cup frozen peas, thawed
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons unseasoned rice vinegar
    • 1 teaspoon toasted sesame oil
  1. PREPARATION

      1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
      2. Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
      3. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.

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