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Shrimp Fried Rice Meal Prep - I Forgot Salt!
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Shrimp Fried Rice Meal Prep

Course: Main Course
Cuisine: Chinese
Servings: 4 servings

Ingredients

  • 40-45 large shrimp peeled and deveined
  • 2 cups rice uncooked
  • 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 garlic minced
  • 2 tbsp ginger minced
  • 2 tbsp sesame oil divided
  • ½ cup soy sauce divided
  • 1 tsp gochujang/sriracha
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp hoisin sauce
  • 1 tbsp oyster sauce

Instructions

  • 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.*
  • 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.
  • 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/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.

Notes

  • *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.
  • ** If you try to stir fry hot, wet rice, it will turn to mush and you’ll have something the consistency of porridge. Yikes!