Happy Lunar New Year, Seafoodies!
And welcome, Year of the Tiger! This month, millions around the world celebrate the new year with good-luck rituals, dragon parades and some serious feasting. If you’re wondering what to make for Chinese New Year, how about some seafood? We can’t think of a more festive way to start the new year than an appetizing, home-cooked seafood meal, and boy, have we got a tempting recipe for you to try! Our recommendation is a dish that’s worthy of the brave and strong Tiger zodiac sign: our easy and delicious Shrimp Fried Rice.
Don’t let the small size of shrimp fool you: It delivers big on protein, a whopping 6 to 7 grams per ounce. Plus, it’s low in fat and rich in essential nutrients like selenium and iodine. When it’s paired with protein-packed eggs, you’ve got an extra-satisfying, muscle-building meal that will help you tackle any obstacles with the strength of a mighty beast!
Word has it, shrimp fried rice goes back 1400-plus years to the Sui Dynasty, so it’s not surprising there are a lot of different versions of it out there. Our recipe is a health-conscious twist on your favorite takeout dish, cutting some of the fat and sodium while preserving the authentic taste (one secret weapon: sesame oil). What’s more, the recipe makes use of frozen veggies and leftover rice you might already have on hand. For the perfect rice texture, be sure to rinse it before cooking to keep the grains separate. Then, just brown the shrimp, scramble up some eggs and sauté everything together on high heat. In half an hour, dinner is shrimply done!
Lunar New Year festivities culminate with a lantern festival later this month. But this Tiger-inspired recipe is so quick and tasty, we have a feeling you’ll be adding it to your regular recipe rotation into the Year of the Rabbit and beyond!
PrintShrimp Fried Rice
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 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 cooked left-over, cold rice (Make sure to rinse the rice before cooking so it’s not sticky – sticky fried rice doesn’t’ work)
- 1 and 1/2 cups (12 oz.) frozen carrots and peas, defrosted according to package instructions and well-drained
- 2 1/2 to 3 Tbsp. soy sauce
- 1 1/2 tsp sesame oil
Instructions
- In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
- Heat a large non-stick skillet on high heat. When a bead of water sizzles and evaporates, swirl in 2 tablespoons of cooking oil than add shrimp and spread them out in a single layer. Cook about 1 minute each side, or until 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. Remove to a bowl.
- Wipe down the skillet with a paper towel and return to high heat. Add 1 Tbsp. oil and onions and cook green onion 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, stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp. soy sauce over rice and stir well.
- Add sesame oil and vegetables and mix well.
- Add cooked shrimp and cooked eggs to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add another tablespoon of soy sauce to taste, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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