shrimp fried rice

Hey reader,

I’ve been on a fried rice kick lately and finally dialed in this shrimp version that tastes exactly like your favorite takeout, only faster and way cheaper. Whip it up tonight with one hot pan and yesterday’s rice…

The prices below come straight from Nahren, the grocery app that shows prices at every store in your area side by side. Guarantee your list is the cheapest it can be in seconds today. Compare prices with Nahren →

Ingredients (Serves 4, about $2.53 each)

• Prices pulled with Nahren on August 04 for Athens, GA.

Method

1. Prep the shrimp. Thaw under cold water if needed, pat dry, and lightly salt.

2. Scramble the eggs. Heat one half tablespoon vegetable oil in a large skillet or wok; add beaten eggs and scramble until just set. Transfer to a plate.

3. Sauté aromatics and shrimp. Add the remaining vegetable oil, minced garlic, and the white parts of the green onions. Stir fry for thirty seconds, then add shrimp and cook two to three minutes until pink.

4. Add rice and veggies. Stir in cold cooked rice, breaking up clumps, then add peas and carrots. Fry two minutes until hot.

5. Season. Drizzle soy sauce and sesame oil evenly, then toss until the grains look golden and glossy.

6. Finish and serve. Fold in scrambled eggs and sliced green onion tops. Taste, adjust seasoning, and serve hot.

Tips

• Day old chilled rice gives the best texture.

• Keep the pan very hot and the ingredients moving to avoid steaming.

• Swap in any leftover veggies you have to keep cost low and the plate colorful.

Know someone still paying double for delivery fried rice? Forward this and help their wallet out.

See you next week,

Andrew