Shrimp Fried Rice

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Eating tasty food at home doesn’t have to be expensive! This homemade shrimp fried rice costs just $2.30 per serving!

Shrimp Fried Rice #SundaySupper

Today’s #SundaySupper is all about eating on a budget. Even though the economy is (slowly) rebounding, many people (myself included) need watch their finances carefully. But eating inexpensively doesn’t have to mean instant ramen.

This homemade version of shrimp fried rice costs just $2.30 per serving, and tastes even better than take-out. It’s primarily a rice dish, and the shrimp is stretched by chopping it, so it appears that the dish contains more than it really does. You could bulk this up even more by adding more veggies, like peas or

Shrimp Fried Rice #SundaySupper

The least expensive kind of shrimp is the kind that is sold with the peel on, and the vein still inside. These take quite a bit effort to prepare for cooking, since you’ll need to slit open each shrimp and remove the vein. The most expensive shrimps are the peeled, deveined, cooked shrimp.

I went with the middle-of-the-road shrimp: deveined, but raw. It’s quick work to pull the peels and tails off, and they cook so quickly, that this meal would be perfect for a busy weeknight. They were on sale at my local grocery store for $12.99 per pound, but since they are sold loose behind the seafood counter, I could get as many or as few as I wanted.

The remaining ingredients are found in nearly every pantry or refrigerator. And if they aren’t, they’re quite inexpensive to buy.

Shrimp Fried Rice #SundaySupper

Ingredients

  • 1 cup white rice
  • 2 tablespoon canola oil
  • ½ lb extra-large raw shrimp, peeled and deveined, about 8, also known as 16-20
  • ½ cup chopped onion
  • 2 cloves garlic, finely minced
  • ½ cup chopped carrot
  • 1 large egg, lightly beaten
  • 3 tablespoon soy sauce
  • 3 scallions, sliced, white and light green parts only, divided

Instructions

  1. Cook the rice according to package directions, omitting fat and salt. Once cooked, set aside.
  2. In a deep skillet or wok, heat canola oil over medium-high heat. Add the shrimp and cook until shrimp are pink and opaque. Remove from the skillet with tongs to a cutting board, and roughly chop.
  3. Add the onion and garlic to the pan, and saute for a minute, stirring frequently. Add the carrot to the pan and saute another 2 minutes, stirring frequently. Add the rice and stir to break up any clumps and incorporate with the vegetables. Add the egg and cook another minute or so, stirring constantly. Add the soy sauce and about ⅔ of the scallions and stir to incorporate.
  4. Scoop one quarter of the mixture per person onto a plate, and garnish with the remaining scallions.

Recipe by Food Network

Don’t forget to check out the other budget-friendly recipes!

Scrumptious Mains (Breakfast and Dinner)

  • Curry Baked Chicken Wings from Chocolate Moosey
  • Shrimp Fried Rice from The Redhead Baker
  • Spicy Marinated Steak Tacos from Nik Snacks
  • Vegan Black Bean Soup from Killer Bunnies, Inc
  • Slow Cooker Swiss Steak from Nosh My Way
  • Slow Cooker White Chicken Chili from Peaceful Cooking
  • Curry Veg Soup from Jane’s Adventures in Dinner
  • Easy Slow Cooker BBQ Beef from Noshing With The Nolands
  • Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor’s Adventures
  • Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
  • Five Bean Chili from The Foodie Army Wife
  • Vaca Frita from That Skinny Chick Can Bake
  • Chicken Pot Pie Turnovers from The Life and Loves of Grumpy’s Honeybunch
  • Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
  • Chicken Meatballs and Spaghetti from Cindy’s Recipes and Writings
  • Cauliflower Chowder from Flavor Mosaic
  • Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
  • Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
  • Mac, Veggie and Cheese Casserole from Cooking Chat
  • Loaded Sweet Potato Quinoa Chili from Sue’s Nutrition Buzz
  • Vegetable Fried Rice from Basic N Delicious
  • Comforting White Bean-Pancetta Soup from The Weekend Gourmet
  • Mujadara with Lebanase Salata from Take A Bite Out of Boca
  • Brats and Kraut from Confessions of a Culinary Diva
  • Slow Cooker “Hash Brown” Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
  • French Toast Pigs in a Blanket from Bobbi’s Kozy Kitchen
  • Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley

Satisfying Sides

  • Tender Whole Wheat Bread from What Smells So Good?
  • Austin-Style Black Beans from The Texan New Yorker
  • Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes

Sweet Treats

  • Apple Blackberry Crisp from Hot Momma’s Kitchen Chaos
  • Brown Sugar Shortbread from Shockingly Delicious
  • Rock Cakes from Happy Baking Days
  • Incredible White Chocolate Brownies from The Perfect Brownie
  • Rocky Road Brownies from Wallflour Girl
  • Autumn Spice Truffles from Desserts Required
  • Profiteroles with Caramel Drizzle from Food Lust People Love
  • Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
  • Carrot Cake Sheet Cake from Pies and Plots
  • Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla

Sips, Spreads, and Snacks

  • Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D’s Books and Cooks
  • Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog







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