Happy Sunday, seafoodies!
If you’re like us, you probably spend a good amount of time searching Pinterest and scrolling through Instagram to find new and delicious ways to make more family-friendly seafood meals. Knowing how important it is for you and your loved ones to reap the benefits of the heart-healthy omega-3s found in seafood, we’re here with some fresh inspiration we think will give you reason to celebrate!
Today, we have a special heart-healthy dish to share with you that’s perfect for ringing in the new year – the Chinese New Year, that is!
The Chinese New Year, also known as the Lunar New Year, begins every year on the occasion of the new moon that appears between January 21 and February 20. This year, that falls on Tuesday, February 5. The Chinese New Year sets off a “Spring Festival” period that lasts two weeks. To help usher in the Year of the Pig, we’ve found a tasty new twist on a classic Chinese dish: shrimp fried rice. Not only is this restaurant-style meal delicious, it’s also incredibly filling, meaning it will keep you and your guests happy and satisfied – without ever having to leave the house!
While shrimp might be small in size, this protein-rich food is jam-packed with heart-healthy omega-3s and other good-for-you nutrients. The combination of shrimp and savory egg fried rice may change your mind about ever needing to get takeout again!
Enjoy, and Happy Chinese New Year!
Source: Natasha’s Kitchen
Shrimp Fried Rice
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 lb. (26-30 count) uncooked shrimp, shelled and deveined
- 1 tsp. cornstarch
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3 Tbsp. canola or other cooking oil
- 4 eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover cooked rice, cold (make sure to rinse the rice before cooking, so it’s not sticky – sticky fried rice doesn’t work)
- 1 1/2 cups (12 oz.) frozen carrots and peas, defrosted according to package instructions and well drained
- 2 to 3 Tbsp. soy sauce
- 1 1/2 tsp. sesame oil
- In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let shrimp marinate at room temperature for 10 minutes.
- Heat a large nonstick skillet on high heat. When a bead of water sizzles and evaporates in the skillet, swirl 2 tablespoons of cooking oil into the pan, then add the shrimp, spreading them out in a single layer. Cook each side about 1 minute, or until shrimp is cooked through and no longer opaque. Remove to a bowl.
- Over medium heat, add eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny.[pgt8] Remove to a bowl.
- Wipe down skillet with a paper towel and return skillet to high heat. Add 1 Tbsp. oil and the chopped green onion and cook until fragrant (if using regular onion, cook until soft).
- Add rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes. Then stir rice and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp. soy sauce over rice and stir well.
- Add sesame oil and peas and carrots and mix well.
- Add cooked shrimp and cooked eggs to the pan and mix well. Continue to cook until the rice sizzles, stirring frequently. If desired, add another tablespoon of soy sauce, to taste.