Shrimp Fried Rice a quick go-to meal

This Shrimp Fried Rice makes an easy and tasty weeknight meal. It’s another collaboration of the National Shrimp Council and Ukranian-American food blogger Natasha Kravchuk, of Natasha’s Kitchen.

Kravchuk says her family loves this dish, and it’s a great use for leftover rice.

Find more ideas for meals with shrimp on the council’s Facebook page, www.facebook.com/EatShrimp/?fref=ts, or natashaskitchen.com.

chris.ross@sduniontribune.com • (619) 293-1295

Shrimp Fried Rice

Makes 6 servings

1 pound (26-30 count) uncooked shrimp, shelled and deveined

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons canola or other cooking oil

4 eggs, beaten

1/4 cup green onions, finely chopped (or substitute regular onion)

5 cups cooked, cold rice (Make sure to rinse the rice before cooking so it’s not sticky — sticky fried rice doesn’t work)

1 1/2 cups (12 ounces) frozen carrots and peas, defrosted according to package instructions and well-drained

2 1/2 to 3 tablespoons soy sauce

1 1/2 teaspoons sesame oil

In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let sit at room temperature for 10 minutes.

Heat a large nonstick skillet on high heat. When a bead of water sizzles and evaporates, swirl in 2 tablespoons of cooking oil, then add shrimp and spread them out in a single layer. Cook about 1 minute each side, or until cooked through and no longer opaque. Remove to a bowl.

Over medium heat, add eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

Wipe down the skillet with a paper towel and return to high heat. Add 1 tablespoon oil and green onions and cook onions until fragrant (if using regular onion, cook until soft).

Add rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes, then stir and sauté another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 tablespoons soy sauce over rice and stir well.

Add sesame oil and vegetables and mix well.

Add cooked shrimp and cooked eggs to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add another tablespoon of soy sauce to taste, if desired.

Recipe courtesy of Natasha’s Kitchen and The National Shrimp Council.