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!
Shrimp Fried Rice
Recipe courtesy of Natasha’s Kitchen and The National Shrimp Council
Prep Time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes
- 1 pound (26- to 30-count) uncooked shrimp, shelled and deveined
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons canola or other cooking oil
- 4 eggs, beaten
- 1/4 cup green onion, finely chopped (may sub regular onion)
- 5 cups leftover cooked rice, cold (make sure to rinse the rice before cooking, so it’s not sticky; sticky rice won’t work in this recipe)
- 1 ½ cups (12 ounces) frozen carrots and peas, defrosted according to package instructions and well drained
- 2 to 3 tablespoons soy sauce
- 1 ½ teaspoon 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. Remove to a bowl.
- Wipe down skillet with a paper towel and return skillet to high heat. Add 1 tablespoon 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 tablespoons 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.