So how does that saying go? When life gives you leftover rice make shrimp fried rice? Okay. You might think i’m completely off with that one. But my husband and I both come from families who use to consume rice at least twice a week. Growing up, nights when we had fried rice for dinner were the best. My moms version of fried rice is something that I love even till this day. Simply because it was always more flavorful than any Chinese restaurants take on it. She would always make fresh, chewy, yet not greasy fried rice that were speckled with tons of peas and carrots with just a hint of chopped green chilis for a little added flavor. It never took more than 15 minutes to make but… Mmm. No one makes it like mom. I think fried rice may have been one of the first things I ever learned how to cook. Because it’s simple and so delish. And it’s sort of healthy too, right? No, no, don’t shake your head ‘no’. It’s got lots of veggies! Hello, peas and carrots 🙂 And tons of protein from the eggs. Okay, it’s what a college student calls healthy. But still! Shrimp fried rice is one of my favorite things to order at a Chinese restaurant. It’s also a way to gauge how good the restaurant really is. It’s such a let down when you have such high hopes for a place and then the fried rice comes out and you’re totally underwhelmed. I can’t handle a relationship with a Chinese food joint that can’t make decent fried rice. It’s not me, it’s your fried rice, we’re just not meant to be. So if i’m going to sit hear and knock on the fried rice for all the Chinese restaurants out there. I better know how to make a mean bowl for myself. So here are some things that i’ve learned along the way: Also, when I make shrimp fried rice, I like to have a little bit of shrimpy in every single bite. Every bite must be equal. So I used medium to large shrimp and just give them a rough chop before cooking. I find using teeny tiny shrimp babies to be kind of boring and I don’t get that same flavor. But either will do the trick! Use what you like!
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