Making this 10-minute shrimp fried rice could not be easier and it tastes miles better than takeaway. An excellent midweek meal that’s sure to become a family favourite.
What a week! Summer’s officially ending, kids are off to school and we have a new foster dog into the mix. My daughter Anya is going to secondary school (high school) tomorrow which is such a huge rite of passage for her and a huge cause of stress for us parents. She is all ready with her stationary and her uniform (imagine a really tiny cute corporate secretary) and excited to meet new friends and new challenges. As for myself, I have been having stress dreams every night…
In one dream the school had started a day early and no one told us. In another she went to the wrong school. I am going to be so relieved when her first day is over and she can regale us with tales of the day – the girl can talk the hind leg off a donkey, to borrow a phrase from Anne of Green Gables.
In the meantime we accepted a new foster dog into our family – Opera (!) came into our lives this Sunday as we were called to step in and offer her a temporary shelter. Opera – whose name we have changed to Penny after much deliberation. I honestly I love opera, have been an opera geek since I was a teen, but calling a dog Opera just feels weird.
So Penny, short for Penelope, has come from Greece and she has a big heart, a small fluffy body and only one eye. A very kind hearted dog lover literally plucked her from the island of Skyros and spend her own dime getting her over here in hopes of a better life for her.
If you take a look at my Instagram stories you will see updates and photos of Penny and she will be up for adoption (via Wild at Heart foundation) as soon as her eye has been properly looked at by a vet. In the meantime she is making herself comfortable in our home and putting Brutus’ nose slightly out of joint into the bargain 😉
So anyway, what with school starting and dog mayhem there never has been less time to devote to cooking. Step in the perennial Chinese favourite shrimp fried rice! Made fresh and using humongous tiger shrimp (or is it prawns I never know the difference) it tastes amazing and cooks in literally 10 minutes.
I have used eggs in mine (so technically this is shrimp & egg fried rice) to make it more of a filling meal but you could leave them out if you prefer. You could also easily replace the shrimp with chicken strips or even tofu but keep an eye on your cooking time if you do. Chicken might need slightly longer cooking time to makes sure it is cooked through, but tofu should be as quick.
- 80ml | ⅓ cup dark soy sauce
- 2 tbsp runny honey
- 1 tbsp sesame oil
- 4 tbsp sunflower oil
- 3 large eggs, lightly beaten
- 1 onion, very finely diced
- 5 spring onions, very finely diced
- reserving some for garnish
- 1 red chilli, deseeded and very finely diced
- 2 tsp minced garlic (2 cloves)
- 400g | 14oz raw tiger shrimp (prawns)
- you can also use smaller shrimp
- 1 red bell pepper, very finely diced
- 1 green bell pepper, very finely diced
- 120g | 4oz frozen peas
- 200g | 7oz cooked rice (those microwavable packets are handy)
- lime wedges to serve
- toasted sesame seeds to garnish
- Mix the soy sauce, honey and sesame oil together in a small bowl.
- Heat 2 tbsp of the sunflower oil in a wok.
- Pour in the eggs, leave them to start setting slightly then quickly scramble with a spoon. Set aside and clean the wok (or use a separate frying pan for the eggs).
- Heat the remaining sunflower oil in the wok and then cook the onion, spring onions, chilli and garlic for a minute.
- Throw in the prawns and keep stirring until they turn pink – this should only take 2 minutes.
- Add the chopped peppers and stir to combine. Add the frozen peas and cook for 2 minutes.
- Add the scrambled eggs and rice and stir in the soy marinade. Cook until warmed through - another 2-3 of minutes.
- Serve with lime wedges and garnish with chopped spring onions and toasted sesame seeds.
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