This delectable shrimp fried rice 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. —Sandra Thompson, White Hall, Arkansas
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.
In the same skillet, melt the remaining 3 Tbsp. butter. 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. Top with with bacon if desired.
Shrimp Fried Rice Tips
What is the secret to good fried rice?
The key ingredient for successful fried rice is day-old rice, which is drier. Make your rice the day before, cool and keep overnight in the refrigerator. Freshly made rice yields too much moisture for a fried rice recipe.
What kind of rice should I use for fried rice?
The best rice to use for fried rice, like in this shrimp fried rice recipe, is a medium- or long-grain variety, such as Jasmine rice. Here's more on the different types of rice and when to use them.
What gives Chinese fried rice its flavor?
Fried rice gets much of its flavor from a combination of factors–mostly heat, technique and ingredients. The wok or skillet in which fried rice is prepared should be very hot, and the rice stirred minimally, to get that nice golden-brown color. A splash or two of soy sauce or oyster sauce can also give fried rice that essential "umami" flavor.
Research contributed by Mark Neufang, Taste of Home Culinary Assistant