Cilantro Shrimp Fried Rice

I was reminiscing about that fabulous Cilantro Lime Rice I made a while ago, and also thinking how good that would be with shrimp, and then thought “Hey, I could just do the whole fried rice thing and add some eggs and peas and it would be a whole meal all in one bowl” … and so I did that.

And it was very good. It’s a comforting, quiet bowl of goodness. If your family doesn’t eat it all, you can even save the leftovers and heat them up in the microwave for quick, healthy, yummy lunches at work. If you want a little more “Chinese fried rice” flavor, add a bit of soy sauce.

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Cilantro Shrimp Fried Rice

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

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Ingredients

Scale 1x2x3x

• 2 2/3 – 3 cups cooked rice (brown is healthier, I like to use Basmati for the flavor)
• 2/3 – 1 cup fresh cilantro leaves & tender stems, loosely packed
• 2 – 3 cloves garlic, peeled
• 2 green onions, roughly chopped
• 2 Tablespoons water
• 1 Tablespoon olive oil
• Juice of 1/2 lime
• 2 large eggs, beaten
• 1 cup pre-cooked frozen shrimp, thawed, tails removed
• 1 cup frozen spring peas

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Instructions

1. If you are using leftover rice, warm it up. I like to put mine in a bowl add a tiny bit of water, cover the bowl and microwave for 2 minutes. Stir, then cook a little longer if needed.
2. Put the cilantro, green onions, garlic, water, & oil in a handi chopper or mini food processor and process until the mixture is well chopped and turns into a liquid-y paste. Stir this mixture into the rice, cover and set aside.
3. Meanwhile, sprinkle the eggs with Red Robin seasoning (or salt) and fresh ground pepper, then scramble the eggs, leaving them very wet. Remove the eggs from the pan into a bowl and set them aside.
4. Spray a frying pan lightly with cooking spray. Heat over medium heat, add the shrimp and peas and cook for a few minutes until the peas start to thaw and warm. Add the rice. Cook and stir for about 5 – 10 minutes or until it’s all nice and hot and the rice starts to “sizzle”.
5. Remove from heat and stir in the eggs, chopping the eggs into small bits as you stir. The heat from the rice will finish cooking any liquid left from the eggs. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Simple Supper Tuesday, Foodie Friends Friday, What to Do Weekends, The Weekend Social, Weekend Potluck and PureBlogLove.