One Pan Shrimp Fried Rice

If your shrimp is frozen, thaw it in a bowl of cold water. Once it’s thawed, pull off all the tails.

Heat some canola oil (about 1/4 cup) over medium-high heat in the largest frying pan that you own. My pan is huge, and I use it for everything. It’s by KitchenAid. If you don’t have a huge frying pan like I do, this might become 2-pan dish for you. But that’s okay, we’ll get to that in a minute.

Put the shrimp in the pan with the canola oil, and heat until it curls up into the fetal position. Is this too carnal for you? You must eat tofu, huh? Sorry. Once the shrimp is hot, remove from the pan, put it in a bowl, and set aside. If there is still a lot of shrimpy juice, pour it out.

Pour more canola oil into your pan – another 1/4 cup or so, and add the cooked rice. Press it down, along the entire bottom of the pan, and let it heat for about a minute. Then, flip/stir the rice, and allow it to continue frying. Your rice shouldn’t be getting blackened, just heated. Add the shrimp back into the rice, and stir to combine. Next, push all the rice as far to the side of the pan as you can. Crack the eggs right into the empty half of the pan, and scramble them. If your pan is too small for this, just scramble the eggs in a separate pan. Once the eggs are cooked, combine with the rice and shrimp. Lastly, add the green onions and stir to combine.

Serve this with soy sauce and teriyaki sauce on the side. We like to mix Kikkoman Low Sodium Teriyaki glaze with sugar in a custard cup, microwave it so that the sugar dissolves, and pour that on top of the rice. Don’t judge us.