I’ve been craving shrimp fried rice ever since reading – and laughing – about Zak Toscani’s “stolen office lunch” drama nearly two weeks ago. So, today, I did something to satisfy my appetite. That’s right. I prepared a big plate of shrimp fried rice with red kale just for myself … and dug right in!
Not only is this dish quick and easy to assemble, but it’s also chock-full of tasty ingredients, like fresh eggs from Hidden Villa, red kale and edamame. And you can change up the vegetables to suit your mood. For a little crunch and color, add diced bell pepper, shredded carrots or sliced red cabbage. Feel free to get creative! Any way you make shrimp fried rice, it’s going to be good.
Recipe adapted from Bon Appétit.
- 2½ cups water
- 1 teaspoon salt
- 1¼ cups brown jasmine rice
- 10 ounces small shrimp, peeled, deveined and tails removed
- freshly ground black pepper, to taste
- 2 tablespoons avocado oil, divided
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 6 green onions, thinly sliced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 4 cups roughly chopped red kale leaves
- ½ cup frozen shelled edamame, thawed
- In a medium sauce pan, bring water to a boil. Add salt and rice. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. If you have time, chill the rice for a few hours or up to 2 days.
- Season shrimp with pepper. Heat 1 tablespoon avocado oil in a 10-inch nonstick fry pan over medium-high heat. Add shrimp to pan and cook for 1-2 minutes on each side until opaque in the center. Remove from pan and transfer to a plate.
- Heat remaining tablespoon avocado oil in the fry pan over medium-high heat. Add garlic, ginger and green onions and cook, stirring occasionally, for 1 minute.
- Add prepared rice and cook, stirring occasionally, until it starts to crisp, about 3 minutes.
- Push rice to one side of the pan. Add eggs to the other side of the pan and cook, stirring occasionally, until almost set. Fold in the rice.
- Add soy sauce, rice vinegar and sesame oil and stir gently to combine.
- Add kale and edamame and cook, stirring occasionally, until kale is just barely wilted, about 2 minutes.
- Fold in the cooked shrimp and serve.
