Salt and Pepper Shrimp With Thai Fried Rice - Real Simple Mag
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb frozen peeled and deveined large shrimp
- kosher salt and pepper
- 4 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon finely chopped gingerroot
- 4 cups frozen or day old cooked rice (chilled)
- 1⁄2 cup frozen peas
- 4 eggs, lightly beaten
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (more to taste)
- 1 bunch scallion, trimmed and sliced
directions
- Heat oven to 450°F.
- On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice.
- Divide among bowls and serve with the shrimp.
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RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule!
When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)