Last-Minute Shrimp Fried Rice

I love this technique for cooking fried rice. If you have leftover rice from a previous meal, leave it uncovered in the fridge for a few hours before making this dish. Then dampen your hands and separate the rice before adding it to the pan. No shrimp? No problem! Just add a few extra vegetables (snow peas and sliced mushrooms are great) and have a terrific side dish or a vegetarian meal.

Serves 3

2 cups cooked rice, cooled
3 TBL bacon grease
1 egg, beaten
1/2 lb. raw shrimp, peeled and deveined, tails removed
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
2 garlic cloves, minced
1 cup frozen peas and carrots
3 TBL soy sauce

In a large wok or skillet, melt a bit of the bacon grease and scramble the egg. Remove to a plate and dice.

Add a little more bacon grease and cook onion and celery 2 minutes. Add garlic and cook 2 minutes more. Push vegetables to the sides of the pan and add shrimp. Cook, turning once, until shrimp are fully cooked, Remove shrimp to plate with egg.

Add more bacon grease to pan, then add rice to pan and mix with vegetables, then stir in soy sauce. Add peas and carrots. Cook and stir until eveything is hot. Return eggs and shrimp to pan and toss.

My nutrition tool does not deal with rice. 2/3 cup cooked white rice is 30 carbs, according to Calorie King. Nutrition for the remaining ingredients is below:

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