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रविवार, 28 फ़रवरी 2021

Better than Takeout Shrimp Fried Rice

Shrimp Fried Rice is better than any restaurant that you have had! Made with fresh shrimp, peas, carrots, egg, rice and topped with green onions, you will never have takeout again!

Fried rice is a staple in our house, and there are so many ways you can make it amazing. Try Original, Bacon or even Cauliflower fried rice!

Shrimp fried rice in a bowl.

Easy Shrimp Fried Rice

After I perfected the better than takeout fried rice… (seriously it is so much better than takeout!) I knew that a shrimp version had to make the debut. The hubby loves shrimp and I have to admit it is starting to grow on me. But when you add it to some fried rice I am in love with it! There is nothing better than rice, peas, carrots, eggs, with shrimp hidden inside!

There are a few secrets to getting that restaurant quality taste. My sister in law who is Chinese made us the most amazing fried rice for a family dinner. She suggests that day old chilled rice is the best. If you have to make the rice that day, it is still delicious! And the secret flavor is the sesame oil. And boy oh boy this rice is good. This is great eaten as a side or by itself. You are going to love the tender shrimp hidden inside. This will become an instant family favorite that will make you have better than takeout meal right at home!

Ingredients for Homemade Shrimp Fried Rice

Super easy and insanely delicious, these ingredients meld together in the most perfect way.

Shrimp: Peeled and deveined, can use fresh or frozen that’s been thawed.
Vegetable Oil: For sautéing.
Sesame oil: The secret to incredible flavor.
Cooked Rice: Use cold day old rice if you have it.
Onion: I used a small white onion for good flavor.
Frozen Peas and Carrots: These should be thawed.
Soy Sauce: Use more or less to taste. Low sodium is ok to use.
Eggs: Lightly beat your eggs.
Green Onion: These are optional, but in my opinion should not be skipped.

Let’s Make Amazing Shrimp Fried Rice!

You will not want to take out again after you taste this shrimp fried rice. It is fast easy and cheaper!

Prep: Preheat a large skillet or wok to medium heat. Add vegetable oil and sesame oil
Sauté: Add the shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside.
Vegetables: Add the white onion, peas and carrots and fry until tender.
Egg: Slide the onion, peas and carrots to the side and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs, once cooked mix the eggs with the vegetable mix.
Rice: Add the rice and shrimp to the veggie and egg mixture.
Finish: Pour the soy sauce and another Tablespoon of sesame oil on top. Stir and fry the rice and vegetable mixture until heated through and combined. Add chopped green onions if desired.

The Recipe Critic Pro Tip

Cold rice is a Must! If it is a day old cold rice even better. You want the rice cold so it’ll fry when it hits the pan. Using freshly cooked, or even lukewarm rice it will go soggy and clump together. If you need to cook your rice the same day, never fear you can get the same results. Take your cooked rice and spread it out on a sheet pan in thin layer. Cover with plastic wrap. Place in the fridge for up to 30 minutes or freezer for 15, you do not want it frozen, just cold. Trust me on this one.

Sauteing shrimp, vegetables, eggs and rice for Shrimp fried rice.

Tips for the Best Fried Rice with Shrimp

There are a few things that really truly need to be done so this tastes absolutely amazing.

Use some Butter: For impeccable flavor use some butter with your oil or even sub out the oil for butter. It adds so much flavor and goodness.
Use High Heat: This will keep the rice from steaming and fry it well.
Sesame Oil: This is a Must have for the best authentic fried rice flavor. Keep in mind it’s a finishing oil, not a frying oil You need to add it at the end and off the heat.
Use Fresh Shrimp: Using precooked shrimp can make your shrimp rubbery when you warm it up.

Variations and Storing Chinese Fried Rice

This recipe for shrimp fried rice is a classic, but you add, delete and vary ingredients to make it your own.

Vegetables: For a heavy on the vegetable shrimp fried rice, add diced peppers or sautéed mushrooms, and zucchini. You can also use broccoli, cauliflower. Cabbage, green beans or sugar snap peas.
Rice: Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice.
Protein: Add bacon, ham, chicken or tofu to up the protein.
Storage: This shrimp fried rice will keep nicely in an airtight container for up to 3 days in the fridge. Warm up in a skillet or wok to get that fried texture back.

Close up of Shrimp fried rice in a pan.

More Better Than Take Out From Home!

There are lots of reasons why you should want to have a few good restaurant worthy recipes in your back pocket. First of all they will always taste better than take out, they are cheaper than take out, and you can control the ingredients and flavors just the way you want them. I have many tried and true restaurant worthy recipes on the blog, but here are just a few favorites to try.

Better than Takeout Shrimp Fried Rice

Better than Takeout Shrimp Fried Rice is better than any restaurant that you have had! Made with fresh shrimp, peas, carrots, egg, rice and topped with green onions, you will never have takeout again!!

Course Side Dish

Cuisine Asian American, Chinese

Keyword fried rice, shrimp fried rice

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings People

Calories 129kcal

Author Alyssa Rivers

Ingredients

1 pound large shrimp peeled and deveined
1 Tablespoon vegetable oil
2 Tablespoon sesame oil divided
3 cups cooked rice *
1 small white onion chopped
1 cup frozen peas and carrots thawed
2-3 Tablespoons soy sauce more or less to taste
3 eggs lightly beaten
2 Tablespoon chopped green onions optional

Instructions

Preheat a large skillet or wok to medium heat. Add vegetable oil, 1 Tablespoon sesame oil and shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside.
Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and shrimp to the veggie and egg mixture. Pour the soy sauce and 1 Tablespoons sesame oil on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
*Use day old cold cooked rice for best results. If you don't have precooked rice, it is just fine to cook the rice the same day.

Notes

Updated on February 27, 2021

Originally Posted on August 13, 2017

Nutrition

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शुक्रवार, 26 फ़रवरी 2021

Glazed Lemon Brownies

Quick and easy Lemon Brownies that are perfectly moist and chewy! The Lemon Glaze on top is the perfect finishing touch, it will be hard to stop at one!

Lemon is a favorite flavor that makes winning favorites divine! You have to try this Chicken, Scallops and Shortbread Cookies.

Rich and zippy Lemon Brownies cut and stacked.

Lemony Lemon Brownies

These lemon brownies are AMAZING!!! Like I can’t stop thinking about them, I want to make another pan right now amazing. Even my family members that do not appreciate lemon like I do, loved these brownies. They are tart and sweet. Thick and chewy these lemon brownies can really satisfy your sweet lemon cravings.

My favorite part about these brownies is that they are so easy! Grab some lemons from the store and you probably have all of the ingredients on hand. They mix in no time at all and are ready to throw into the oven! But let’s be honest. The glaze is probably my favorite part to these brownies. It is the perfect sweet n’ tart, lemony finishing touch. I know that you guys are going to love these brownies! You have to try them today!

What you Need for Easy Lemon Brownies

All you need is a lemon or two and you are set for the best lemon brownies ever!

Butter: Soften the butter by bringing to room temperature or softening in the microwave. Do not melt.
Sugar: Adds the necessary sweet.
Eggs: Adds richness and acts as the binder.
Lemon Juice: Use fresh lemon juice.
Lemon Zest: From the same lemon you juiced.
Flour: All purpose flour will work perfectly.
Salt: Adds balance to the flavors.

Lemon Glaze Ingredients

Powdered Sugar: Perfect counterbalance to the lemon.
Lemon Juice: Fresh from the same lemon you used for the bars.
Lemon Zest: From the other half of the lemon.

How to Make One Bowl Lemon Brownies

These only make a 8×8 inch pan. This can cause problems when everyone eats them before you get one! Don’t take chances and make a double batch. hide the other half just for you.

Prep: Preheat oven to 350 degrees. Line an 8×8 inch pan with aluminum foil or parchment paper for easy removal.
Mix: In a large mixing bowl or using a stand mixer add the butter, sugar, and lemon zest and beat until it is fluffy.
Add: Add in the eggs and lemon juice, mix till combined.
Beat: Add in the flour and baking powder and beat until it is combined.
Bake: Pour into the 8×8 inch prepared pan and bake for 25 minutes. remove and let cool.
Glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon. Pour over the top of the slightly cooled lemon brownies.

Mixing the ingredients and spreading it in the pan for lemon brownies.

Why Are They Called Brownies?

If these are filled with lemons instead of chocolate, how can they be called brownies? It is because these Lemon morsels have the same texture as your favorite fudgy brownie. They are thick and rich. Yet you find them a bit lighter than your average fudgy brownie, which is divine. The fudge like texture melts in your mouth, leaving you wanting more. You’ll notice there is no leavening agent (baking soda or powder) in this lemon brownie recipe. This helps create that fudgy brownie like texture you are going to fall in love with. Now when you want a dense rich dessert but not the chocolate, you can reach for these!

Tips for the Best Lemon Brownies

You might need more than 1 lemon depending on its size. Look for bright yellow lemons with thin firm skin.

Zesting Lemons: Wash your lemons thoroughly before zesting. If you don’t have a zester you can use the smallest holes of a cheese grater. You want to stop zesting once you hit the pith or white part as it is quite bitter.
Juicing Tip: Cut and quarter your lemons and then microwave them for about 30 seconds. This helps the lemons release more of its juice.
Can I use bottled lemon juice instead of lemons? You can but it will definitely change the flavor a bit. I always prefer fresh. When substituting lemon concentrate for real lemon juice in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon. Substitute lemon juice concentrate for equal proportions in any recipe calling for lemon juice.
Glaze: If you add the glaze while the lemon brownies are slightly warm, it’ll seep in to the brownie making it that much more moist and tender. But make sure they have cooled mostly first.
Add more Lemon: If you are fan of lemons like me, add more zest for more zing.
Store: Keep these in an airtight container for up to 4 days at room temperature or in the fridge for 1 week. Note they will become more moist and dense as they sit. Day 2 is divine. Freeze these as well for up to 3 months. Thaw on the counter till ready to serve.

Lemon Brownies cut into squares ready to eat.

More Brownie Recipes to try

Whether it is a truly fudgy chocolate rich brownie or these lemon brownies, they are just exquisite. Brownies are a comfort food that satisfies with the moist dense texture and flavors that explode in the mouth. When you want to reach for a brownie next time, reach for one of these AMAZING recipes. You will not be sorry!

Glazed Lemon Brownies

Quick and easy lemon brownies that are perfectly moist and chewy! The Lemon Glaze on top is the perfect finishing touch! It will be hard to stop at one!

Course Dessert

Cuisine American

Keyword brownies, lemon, lemon brownies

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings Bars

Calories 212kcal

Author Alyssa Rivers