Fried rice with shrimps and peas: the recipe for the recovery dish with ethnic flavor

the fried rice with shrimps and peas it’s a single dish tasty and nutritious, very easy to make: it is a recovery recipe that will allow you to reuse rice already cooked and the vegetables that you have in the house, then avoid waste. Simple and delicious dish, to make it all you have to do is marinate the shrimp then quickly sauté them in a pan, adding the vegetables cut into brunoise, or in cubes of the same size: so they will stay crunchy and well separated. Then add the rice, the eggs cooked in a pan like an omelet and voila: in a few minutes you will have a delicious and satisfying meal to eat even cold and bring at work, in trip or from eat with the family.

To make this dish you can use the type of rice that you like the most: we have opted for an ideal typology for ethnic dishes, the basmati rice, in order to accentuate the oriental note of the dish; you can use a different type by choosing, for example, salad rice, if you like separate and “crunchy” grains, or risotto rice for creamy results. The seasoning can also vary a lot: you can use fresh or frozen peas, to add vegetables such as zucchini, eggplant, pumpkin cubes or lightly blanched cabbage; you can also add olives, capers, anchovies and replace the prawns with squid, squid or with pieces of natural salmon.

If you use, as in our recipe, already cooked rice, do it with rice cooked until the previous 48 hours e well stored in the refrigerator, inside an airtight container. Alternatively, you can cook rice from scratch.

If you like oriental dishes, try the Thai rice recipe or the pilau rice recipe. Here’s how to make stir-fried rice with shrimp and peas to perfection.

How to make fried rice with shrimp and peas

In a medium bowl, combine the shrimp, cornstarch, salt and pepper (1); marinate at room temperature for 10 minutes. Meanwhile, peel the carrots and cut them into cubes of the same size.

Heat a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and add the already cleaned shrimp (2).

Brown the shrimp for 1 minute on each side (3), then remove them from the pan and set aside.

Separately, beat the eggs in a bowl and season with S&P; in a non-stick pan cook the eggs by mixing them with the silicone spatula: you will not have to obtain an omelet, but form an irregular mass (4).

In the same pan in which you cooked the shrimp, put a finely chopped onion (5) and sauté for a few seconds.

Add the cooked rice and sauté briefly for a few minutes (6).

Add 2 tablespoons of soy sauce and mix (7).

then add the sesame oil and the vegetables, cooking them for 1 minute, then also the shrimp and the eggs (8).

Mix well to combine the ingredients (9).

Remove from heat and serve (10).

storage

You can store the rice with shrimp and peas for 24 hours in the refrigerator, closed in an airtight container.