Ingredients:
2 boxes Rice-a-Roni (fried rice flavor) prepared
6 eggs
1 one-pound bag of frozen, cooked shrimp thawed
1 sweet onion
1 cup frozen peas
Soy sauce to taste
About 3/4 cup Oyster sauce (in Asian food section)
How to make it:
Start by cooking Rice-a-Roni according to package directions.
I love the Fried Rice flavor for this recipe.
I have tried just about every kind of rice including
Minute Rice in this recipe.
They're all good,
but Rice-a-Roni is our favorite and adds the most flavor.
It takes about 20-minutes to cook, so put this on
the stove first.
While the rice is cooking, thaw shrimp under cold water
and remove the tails.
I know there are many ways to add the eggs
to Shrimp Fried Rice,
but I found this method is the easiest.
Heat a large fry pan over med/high heat
and add a bit of butter to melt.
Crack the six eggs into a bowl
and whisk together with salt and pepper to taste.
This part is kind of like making an omelet.
Pour some of the egg mixture into the heated pan.
Should cover the pan in a thin layer.
Cook until firm enough to flip.
This is the messy part for me, but the
eggs are my favorite part of Shrimp Fried Rice.
When egg is cooked on both sides,
remove the big egg thing to a dinner plate
as best you can.
Using your pizza cutter, cut lengthwise,
then crosswise to get these
egg rectangles.
The six eggs usually make three of the egg things.
Set the completed eggs aside to add later.
Chop the onion into chunkier pieces.
In a Dutch oven pan,
heat a bit of canola oil and
saute the onions until almost clear.
Add the shrimp
and cook until heated through,
then drain the onions and shrimp
and return them to the pan.
The rice should be cooked by now.
Add it to the shrimp and onions,
then stir in the egg and frozen peas.
When peas are heated...takes only a few minutes,
add the Soy Sauce
and Oyster Sauce.
This recipe is a bit messy to make...
it creates lots of dishes to wash,
but it's worth it.
