White rice is a staple in most, if not all, Asian homes. It is quick to prepare and can be eaten with almost any dish, and it is a “must-have” in the homes of college students. The shrimp in this recipe can be omitted or substituted with chicken, ham, tofu, or any other protein of choice. Fried rice can be made with freshly cooked rice or leftover refrigerated rice.
1. 1 ½ Cups rice (or 2 “rice cups”), measured when uncooked
2. 2 Cups assorted frozen vegetables of choice (I used 1 cup green beans and 1 cup corn. A peas, carrots, and corn medley would work nicely as well.)
3. 4 Eggs, beaten
4. 1/3 Cup chopped white onion
5. Cooking oil
6. About 15 raw frozen shrimp, thawed and peeled (tail off)
7. Soy sauce, sugar, salt, and pepper to taste
1. Cook the rice according to the directions, using a rice cooker or a pot on the stove.
2. In a small pan, heat the frozen vegetables until they are defrosted and hot. Set them aside in a small bowl.
3. Using the same pan, scramble the eggs. Set these aside as well.
4. Season the shrimp with a little sugar, salt, and pepper. Cook the shrimp in a pan on medium-high heat until done.
5. In a larger pan or wok, cook the chopped onions on high heat in about 2 tablespoons of cooking oil. After a minute or two, when the onions are slightly browned, add the cooked rice, vegetables, eggs, and shrimp to the pan. Season the rice with generous amounts of soy sauce, salt, and pepper. Stir-fry the rice until it turns a golden brown and everything is heated through.