Friday, January 3, 2025

More Repurposed Leftovers and The First Weekly Menu of 2025 for the 9th Day of Christmas

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.

Shrimp Fried Rice

We had invited our friends,  the Fontaines, over for dinner tonight, however a family friend has passed and visitation is this evening so we are going to meet up with them at a restaurant following the funeral home.  This is such a difficult time of year to suffer loss.  

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?


Entrees, Shrimp, Seafood, Quick, Easy, Leftovers
Entrees, Shrimp
Asian
Yield: 4 servings
Author: Wendy Klik
Roasted Shrimp Fried Rice

Roasted Shrimp Fried Rice

I made this dish to use up holiday leftovers but is easily made with fresh ingredients. Just make sure to allow your rice plenty of time to chill before using in the stir-fry.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

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

  1. 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.
  2. 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.
  3. 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

287

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

29 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

0 g

Protein (grams)

28 g

Sodium (milligrams)

829 mg

Cholesterol (grams)

223 mg



Saturday
Venison Meatballs with Tomatoes
Steamed Brown Rice
Green Beans

Sunday
Little Christmas at Roz's

Monday
Chinese Carryout

Tuesday
White Bean and Tuna Salad

Wednesday
Pork Tenderloin 
Quinoa Pilaf

Thursday
Leftovers

Friday
Out for dinner before ABBA tribute


No comments:

Post a Comment

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.