Shrimp Fried Rice Recipe
This delectable side is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item.
- 4 tablespoons butter, divided
- 4 Eggland's Best Eggs, lightly beaten
- 3 cups cold cooked rice
- 1 package (16 ounces) frozen mixed vegetables
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 bacon strips, cooked and crumbled, optional
- In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.
- Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired. Yield: 8 servings.
Originally published as Shrimp Fried Rice in Country Woman May/June 2002, p29
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Jan. 26, 2012
this also was good i just used a lil more onion and garlic powder and it was perfect..
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