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Szechuan Shrimp Stir Fry with Fried Rice

A quick stir-fry of shrimp and mixed vegetables in Szechuan sauce served with fried rice made by scrambling an egg into cooked rice and tossing everything together.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

Ingredients

  • 1 dozen medium shrimp cleaned
  • 3 to 4 cupsmixed vegetables broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.
  • 2/3 cupSzechuan sauce] use [Szechuan sauce that’s an appropriate heat level for your taste
  • 2 tablespoonsolive oil or sesame, peanut, or canola oil
  • 1 to 2 cupscooked rice cook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben’s Ready Rice
  • 1 to 2 tablespoonsolive oil or sesame, peanut, or canola oil
  • 1 egg
  • 1/2 cupdiced vegetables optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)

Instructions

Instructions

  • Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons oil.
  • Add 1 dozen cleaned medium shrimp, 3 to 4 cups mixed vegetables, and 2/3 cup Szechuan sauce (use a heat level you prefer). Stir to combine and cook 4 to 6 minutes, stirring occasionally, until the shrimp are opaque and the vegetables are tender-crisp.
  • Remove the shrimp and vegetables from the wok to a plate or bowl and set aside.
  • Leave any sauce remnants in the wok, then drizzle in 1 to 2 tablespoons oil. Add 1 to 2 cups cooked rice and the optional 1/2 cup diced vegetables, breaking up any clumps of rice. Make a small well in the center of the rice.
  • Crack 1 egg into the well, scramble it, then stir the egg into the rice and vegetables. Cook 3 to 5 minutes, stirring occasionally, until the egg is set and the rice begins to brown a bit.
  • Return the cooked shrimp and vegetables to the wok and toss everything together until heated through and evenly combined.
  • Serve immediately. Leftovers can be kept airtight in the refrigerator for up to 2 days.

Notes

4. Leave any sauce remnants in the wok, then drizzle in 1 to 2 tablespoons oil. Add 1 to 2 cups cooked rice and the optional 1/2 cup diced vegetables, breaking up any clumps of rice. Make a small well in the center of the rice.
7. Serve immediately. Leftovers can be kept airtight in the refrigerator for up to 2 days.