Summer Veggies Shrimp Fried Rice
  • 2½ Cups Jasmine Rice, cooked
  • 1 Cup Sweet Corn Kernels
  • ½ Cup Onion, Chopped
  • ½ Cup Red Peppers, Chopped
  • ½ Cup Green Peppers, Chopped
/2 Cup Green Beans Chopped
  • 6-8 Asparagus Spears, Chopped
  • 1 Pound Salad Shrimp, Cooked
  • 4 Eggs, Scrambled, Set aside
  • Peanut Oil 4-6 Tablespoons
  • Soy Sauce, To taste
  1. In a large wok over medium heat, sauté all vegetables separately, then set aside. If using frozen shrimp let completely thaw, rinse and drain. Pat shrimp dry to prevent oil spatters when adding then to the hot oil. You are just warming the shrimp sense they are already cooked. Set aside.
  2. Clean wok and add 1 tablespoon of oil to it. When oil starts to smoke, add 1 cup of cooked rice at a time, stirring vigorously, and then add 3-4 shakes of soy sauce per cup of rice. Push rice to the side of the wok and add another tablespoon of oil and another cup of rice. Repeat this process until all of the rice is fried. Push the rice to the side and then add your eggs in. With a spatula, scramble them partially, then mix them into the fried rice until fully cooked and well-distributed. Stir in veggies, eggs and shrimp towards the end.
Recipe by Premeditated Leftovers™ at