Simple(r) Hibachi Shrimp Fried Rice

 Recipe courtesy of Heather McCroan

Ingredients

• 4 tablespoons Butter

• ½ cup diced Red Onion

• 1 cup Birds Eye Frozen Mixed Vegetables

• 2 Eggs, whisked

• 4 cups Cooked Rice

• 2 teaspoons Garlic Powder

• ½ teaspoon Salt (more to taste)

• ½ teaspoon White Pepper

• 2 tablespoons Soy Sauce

• 1 tablespoon Roasted Sesame Oil

• 6oz Great Value Cooked Shrimp, (peeled, deveined, tail-off) X-Small, chopped into smaller pieces

Instructions

1. Heat a large skillet to high heat, add butter and let it brown slightly.

2. Add diced onion and saute, tossing regularly with spatula, for about two minutes.

3. Add vegetables and saute for about two minutes.

4. Push vegetables to the side of the skillet, pour in whisked eggs, and scramble.  Once scrambled, mix with vegetables.

5. Add rice, garlic powder, salt, white pepper, soy sauce, and roasted sesame oil, tossing until all rice is mixed thoroughly and brown.

6. Add chopped shrimp to rice and toss. Serve.

Long Story

This recipe piggy-backs off of the Hibachi Fried Rice recipe from Whisk Affair that you can find here.  As I get older, and subsequently more tired, I find that I am pleased enough with semi homemade food.  So I look for ways to simplify cooking so I can spend my time doing things I enjoy more.

In this recipe, I decided to use the Birds Eye frozen mixed vegetables instead of just peas and carrots.  Why not?  Fried rice isn’t probably all that good for you, especially if it is completely devoid of any vegetables, and this is what I keep on hand.  It has green beans, corn, carrots, and peas.  I highly recommend it as a freezer staple.  This mix is also great for making my Simple(r) Chicken Pot Pie.  

Additionally, I substituted garlic powder for fresh garlic.  Garlic powder keeps longer and the prep is non existent.  LOL.  Right up my alley.  I also moved adding the garlic powder to after you add the rice because typically in a recipe you add fresh garlic and only saute it for about 30 seconds, until it is aromatic.  I moved it’s placement because I wanted to make sure the powder didn’t get overcooked or burnt.

Lastly, I added shrimp because I wanted this to be an entree instead of just a side dish.  Simple… one pan dinner.

One last note, the vegetables and shrimp were frozen when I tossed them in the pan.  This is another time saver and last minute dinner saver if you are a last minute cook-er like I am.  I just hope a zombie apocalypse isn’t anything like The Walking Dead where we actually have zero power and I can’t use my freezer, then I will be in trouble.