Shrimping Ain't Easy (Fried Rice Recipe)

So Mr. Crockpot chicken from my previous recipe makes a special guest appearance in my chicken and shrimp fried rice!
Yep that's right I managed to stretch a whole chicken into THREE meals for two. Talk about #QuarantineCooking at its finest.
Without further adieu let's slide right on into the recipe  (4 steps) 
  • 1/2 lb peeled,medium deveined Shrimp
  • Seafood boil (equal parts salt, Cajun seasoning,  pepper, paprika, and a squirt of lemon juice)
  • Frozen Peas/carrots
  • 3 cups Refrigerated Rice
  • Crockpot chicken (see recipe here)
  • 2 Eggs
  • Soy sauce
  • Sesame oil
  • Rice wine vinegar/apple cider vinegar 
  • 1/2 cup chopped scallions (optional)


Step 1: Shrimp

Try not to eat them all up before you start your recipe lol

Fill a saucepan halfway with water and add shrimp, 2 tbsp of seafood boil, and a dallop of butter. 

Bring shrimp to a boil. Drain saucepan, cut shrimp in half, and set aside. 

Step 2: Scrambled Eggs 

Whisk eggs, salt and pepper in a small bowl. Scramble in small frying pan and set aside.

Step 3: Peas and Carrots 

In a wok (or large drying pan)  add 1 tbsp olive oil and frozen peas and carrots. 

Cook until tender. 

Step 4: Build Rice 

Add rice to peas/carrot mixture and mix until evenly distributed. 

Add scallions (optional)

Stir in one Tbsp sesame oil,  three Tbsps soy sauce, and 1 teaspoon rice wine vinegar/ACV

Add scrambled eggs, shrimp, and crockpot/shredded chicken to peas/rice mixture and mix well.  


and boom! Serve with an egg roll 



Like this mug? Get it here

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published