Another week has come and gone, which means another Sunday afternoon spent cooking. Admittedly, I went a little wild with this meal prep because I’m not a huge fan of basic fried rice. I tried a few different things to avoid sending Alex to work all week with a relatively bland vegetables + rice + soy sauce + shrimp mix that the classic recipe calls for, and I was pleasantly surprised at how well it turned out. The nice part about fried rice dishes is that you can add or remove sauce ingredients to fit whatever you have in your pantry as long as they’re within the same category of cuisine, and it will always turn out great! So if you don’t have something listed below, just substitute it or leave it out altogether and you’ll still have a rad meal.

This recipe makes 4 generous helpings.

Ingredients:

40-45 large shrimp, peeled and deveined
2 cups uncooked rice
5 cups water
2 tsp lime zest (about 1 lime)
2 tbsp lime juice (about 1 lime)
2 bell peppers, chopped
1 cup snow peas, chopped
1 cup baby corn, chopped
1 cup slaw mix (optional)
4 eggs
2 tbsp minced garlic
2 tbsp minced ginger
2 tbsp sesame oil, divided
½ cup soy sauce, divided
1 tsp gochujang OR sriracha
1 tsp white pepper
1 tsp salt
1 tsp black pepper
1 tbsp hoisin sauce (see my recipe here!)
1 tbsp oyster sauce

Directions:

Rinse uncooked rice grains in cold water it runs clear. Add cleaned rice to a large put with 5 cups water, lime zest, and lime juice. Cover and cook on medium heat for 15-18 minutes, stirring occasionally to ensure it does not burn on the bottom. (NOTE: You kind of have to babysit rice if you don’t have a rice cooker. It can go from “raw rice soup” to “setting off the fire alarm” in like 2 minutes, so be vigilant.)
Leave rice to cool and dry completely in the pot for 4 hours, or put in in the fridge for 2-3 hours… or the freezer for 1 hour. (NOTE: If you try to stir fry hot, wet rice, it will turn to mush and you’ll have something the consistency of porridge. Yikes!)
Roughly chop bell peppers, snow peas, and baby corn (or whatever vegetables you choose to use). Set aside.
Heat 1 tbsp sesame oil in a wok or large skillet pan on the highest heat setting. When hot, add ginger, garlic, gochujang OR sriracha, white pepper, salt, and ¼ cup soy sauce. Mix until combined.
Add shrimp to hot wok or skillet pan and cook until pink all the way through, about 5 minutes.
Remove shrimp and set aside in a bowl, leaving all remaining juices and sauce in the wok/pan.
Add chopped vegetables and slaw mix to wok/pan. Stir fry for 1-2 minutes, until colors have brightened and vegetables have crisped.
Push all vegetables to one side of the wok/pan, leaving an open space. Crack 4 eggs into the open space and immediately scramble. Cook until firm and opaque, 1-2 minutes.
Return shrimp to wok/pan and mix vegetables, eggs, and shrimp. Add cooled rice and mix until all are combined. Continue tossing for 1-3 minutes, or until rice has reheated completely.
Remove pan/wok from heat.
Add black pepper, hoisin sauce, oyster sauce, remaining ¼ cup soy sauce, and remaining 1 tbsp sesame oil to the pan/wok. Mix until sauce has evenly distributed throughout the dish and the rice has turned a dark brown color.
Serve and top with additional soy sauce and sriracha, if desired.

This recipe keeps for week in the fridge. To reheat, add 1-2 tsp water to the dish and microwave covered for 2-3 minutes, depending on the strength of your appliance. The additional water and covered container will create steam and keep your rice from drying out!

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