This take a bit of prep in that you need to have already prepared and, ideally, day-old rice on hand, but it’s a very tasty and satisfying midweek meal. It comes from Eric Kim in NYTimes Cooking and can be accompanied by a “yum yum” sauce which is also easy to prepare. In addition, it also keeps in the fridge fairly well, so if you make too much it’s great from lunch the next day.
For this you’ll need: x2 cups cooked rice (we made it earlier in the afternoon and then placed in the fridge), 3 Tbsp olive oil, 1/2 lb shrimp (raw, peeled and deveined), 1/2 tsp garlic powder, 1/2 onion (diced), 3/4 cup frozen peas + frozen corn, 1/3 cup soy sauce, 1 Tbsp unsalted butter, 2 large eggs.
Heat the olive oil in a large skillet over medium/high heat. Add the shrimp and sprinkle with the garlic powder. Toss well to coat everything and then let cook on one side until just turning opaque – 2-3 mins. Turn the shrimp over and let cook on the uncooked side – about 1-2 mins. Remove the shrimp with a slotted spoon to a separate bowl or plate keeping the oil and the juices in the skillet.
Add the onion and frozen vegetables to the skillet and toss everything together. Let cook until just beginning to soften, about 1-2 mins. Add the rice and the soy sauce and stir everything together. Add a bit more oil if it is feeling a little too dry. Spread the rice into an even layer across the skillet and let it cook for 4-5 mins. You’ll hear some popping, but monitor the heat so it doesn’t burn. Once the rice is turning golden and a bit crisp underneath – about 5-6 mins – turn the mixture over using a spatula and allow the other side to pop, hiss and turn golden – another 5-7 mins. Add in some additional soy sauce if needed.
Scooch the rice over to one side of the pan and add the butter to the empty side. Once it is melted, add the eggs and break their yolks with a wooden spoon. Gently stir the eggs together so that they are just just beginning to set but are still tender. Stir the scrambled eggs into the rest of the mixture and then add the shrimp and any accumulated juices. Stir everything together, turn off the heat and let the whole mixture settle for a few minutes.
Transfer to a large serving bowl and serve.