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You are here: Home / Recipes and Cooking Tips / Summer Vegetables Shrimp Fried Rice

Summer Vegetables Shrimp Fried Rice

June 12, 2015 by D Durand 1 Comment

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Summer Vegetables Shrimp Fried Rice recipe- This easy to make fried rice recipe is perfect for summer meals because you get to enjoy your garden's bounty, too!

In the Midwest, warm weather is a much cherished commodity. And a big part of summer-time food fun is the veritable treasure trove of veggies readily available. For this Summer Vegetables Shrimp Fried Rice I use some non-typical vegetables you’re not going to find in your local Chinese restaurant variety. This one has sweet corn right off the cob, crunchy green beans and one of my favorite veggies ever, asparagus!

You’ll also find something else not common in fried rice. Jasmine rice. I prefer this fragrant rice over all others.

How to Cook Rice without a Rice Cooker

Pour rice in a large stock pot and fill with water until rice is just covered. Set on high heat and when the water starts to boil set timer for 5 minutes (throughout this process do not stir rice). After 5 minutes set stove to the lowest heating setting, cover stock pot with a kitchen towel and place pot lid firmly on top, Let rice continue cooking for 17 minutes. After 17 minutes is up. Remove pot from heat and let stand for 14 minutes. When done fluff with fork. Set aside
shrimp fried rice recipe

Summer Vegetables Shrimp Fried Rice

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.

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.

Summer Veggies Shrimp Fried Rice
 
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Author: DT Worthey
Ingredients
  • 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
Directions
  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.
3.3.3077


More Asian Recipes

Asian Vegetable and Rice Frittata

Asian Chicken Salad


What’s up? I am D. Durand Worthey and I wear a few hats. I got the husband hat, the dad hat and the perpetual odd man out hat. But just like you some hats come and go and others I feel I was born wearing. Yet, at the end of the day it isn’t the hat which defines the man, it is the head upon which the hat rests. I am married to a blogger and I too dabble in to the arcane art of “the blogosphere” too. So, if you like indie music check me out at The Earology Dept. You’ll discover my foodie side at A Worthey Read and elsewhere (I am a freelance conjurer of recipes in my spare time).

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Comments

  1. Kristen from The Road to Domestication says

    June 19, 2015 at 12:27 pm

    Yummy! Looks so good – my hubby especially would love it! Thanks so much for taking the time to link up over at the #HomeMattersParty – we hope to see you again next week!

    Reply

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On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

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