SHRIMP FRIED RICE
Fried rice is my favorite go-to simple dinner at home! My husband and I always have a bottle of TLG goes to SE Asia in the fridge primarily for this reason! No matter what ingredients we add in, the sauce is what makes it taste so good each time.—Steph
Shrimp Fried Rice
1/2 pound shrimp, peeled and deveined
4 cups cold cooked rice (day old works best)
1/2 cup This Little Goat went to Southeast Asia, divided
1/2 cup carrots, grated
1 cup baby bok choy, thinly sliced
1 cup shiitake mushrooms, sliced
1/2 red onion, thinly sliced
2 tablespoons butter
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms and cook until softened, about 3 minutes. Add shrimp and saute until opaque, about 2 minutes. Add carrots and bok choy with 1/4 cup This Little Goat went to Southeast Asia and stir fry until shrimp is fully cooked and vegetables are tender-crisp, about 3 additional minutes. Remove to a plate.
In the same pan over medium-low heat, add 1 tablespoon oil and pour in eggs. Scramble and cook until set and add to plate of shrimp and vegetables.
Return pan to medium-high heat and add butter. Once melted, add rice and allow to cook without stirring until crisp and starting to brown, about 5 minutes. Stir remaining 1/4 cup This Little Goat went to Southeast Asia into rice. Return the cooked vegetables, shrimp and eggs to the rice and toss until fully combined. Serve hot.