Well, the holidays are nearly over. Here it is the 9th day of Christmas already. I'm sharing another recipe using the leftovers from Christmas Day. This Roasted Shrimp Fried Rice is simple to make and so good that you could serve it to guests without them ever realizing they are helping you use up the leftovers.
The presents have all been put away but the decorations remain until after Epiphany. Tomorrow I have Cardio Drumming in the morning and Marina, Devin and Miia are coming for dinner. Devin worked over Christmas Day so we hadn't gotten to spend time with him.
We are invited to Roz's for Little Christmas Dinner on Sunday and on Monday we will close out the season with the neighbors as we celebrate the 12th and last day of Christmas 2024.
Tuesday and Wednesday we will take down the Christmas Decor however we leave up the winter decor and will add to it for Chinese New Year and Valentine's Day.
Thursday we are heading to Kalamazoo to take our friend Sr. Maryann out to lunch for her 85th Birthday. On Friday we are attending a Memorial Mass for Frank's cousin who passed before the holidays. Friday evening we are going out to dinner with friends before attending an ABBA tribute at McMorran Theater.
You will find our Weekly Menu for the first week in January underneath this easy-peasy recipe for Shrimp Fried Rice. What's on your menu this week?
Roasted Shrimp Fried Rice
Ingredients
- 2-3 c. cooked rice, chilled
- 1 lb. cooked shrimp
- 1 pkg. frozen mixed vegetables, thawed
- 1 egg
- 1 T. peanut oil, divided
- salt and pepper, to taste
- 2-3 T. soy sauce
- 1 t. dark sesame oil
Instructions
- Place 1 teaspoon of the oil into the bottom of a wok or large skillet set over medium heat. Add the egg, season with salt and pepper, and scramble just until the egg clumps but is still glistening. Remove to a plate and set aside.
- Add the remaining oil to the wok and raise heat to medium high. Add the rice and let cook undisturbed for 3-4 minutes, stir and let cook another few minutes, stir again and add the vegetables.
- Continue to cook and stir until the vegetables are warmed through. Add the soy sauce and stir to coat. Stir in the shrimp and egg and cook, stirring often until the shrimp are warmed.
Nutrition Facts
Calories
287Fat (grams)
6 gSat. Fat (grams)
1 gCarbs (grams)
29 gFiber (grams)
1 gNet carbs
28 gSugar (grams)
0 gProtein (grams)
28 gSodium (milligrams)
829 mgCholesterol (grams)
223 mg
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