I made this the first time exactly to recipe (only using Trader Joe's frozen brown rice for simplicity.) I was able to leave the shrimp out separate for my daughter who does not eat meat. It was very tasty, although my husband did dribble a little extra hoisin sauce on his. I can see great options for making entirely vegetarian with tofu, or using any number of different meat options, always with the option to leave them on the side as needed. A great starting point to experiment with seasoning and different add-ins.
Shrimp Fried Rice
From EatingWell: January/February 2013
This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.
9 Reviews for Shrimp Fried Rice
I made this almost to recipe. The only thing I would do differently is follow the package directions for the instant brown rice as opposed to the directions given here. The rice came out soggy. I seasoned the shrimp with Chinese five spice powder and only used half of the sauce mixture. Will also remove the shrimp tails next time. It was annoying to pick them off while eating. It was very good. Will definitely make again.
This was an ok dish and safe for children. With the sauces and ingredients, I expected more flavor than I ended up with. It's not bad, but next time i would add more ginger, garlic, and maybe a little more hoisin sauce to boost the flavor. Otherwise very healthy and light!
I also would go for cleaned and shelled shrimp. Mine still had their tails and it was annoying to remove while eating.
I had some leftover shrimp from quesadillas the night before and came across this recipe, so I thought I'd give it a try...even though I didn't have exactly have every ingredient. Fabulous! Quick, easy, yummy. Enuf said!