Courtesy of Cravingideas

Fried rice is here. It’s a simple recipe that’s perfect for the fall. Fast, easy, healthy, looks more impressive than Kraft Dinner (definitely tastes better than Kraft Dinner…) So here’s how to make it:

On standby, you’ll need:

Fridge: 3 Eggs. 1 Onion.

Freezer: 1 Bag of frozen shrimp (small ones are fine). Peas. Corn.

Pantry: Rice. (Minute Rice is fine – you don’t have to cook it and it’s nice and fluffy)

Minced garlic (in oil), Minced Ginger, Soy sauce, Hoisin sauce, Chile sauce. (If you make it to the store buy a red and yellow pepper.)

When you’re ready to roll, here’s what to do:

1. Cook about 2 cups of rice and let stand.

2. Defrost about a cup of the shrimp using warm water then pat dry.

3. Scramble 2 or 3 eggs in a bowl.

4. Dice the onion and peppers.

5. In a wok, add some oil and once hot throw in the eggs – they will cook very quickly. Then, immediately scoop them out and put them back in the bowl.

6. Now add the finely chopped onion and peppers to the oil. When they are soft add a teaspoon each of the garlic and ginger.

7. Now add a handful of frozen peas and a handful of frozen corn and the shrimp. Lastly, in goes the rice and the cooked eggs (which will break up).

Keep it hot and keep stirring for a couple of minutes.

8.  Be careful with the seasoning. The soy sauce makes it salty, the Hoisin makes it sweet and the Chile is hot. A few splashes of soy, a small glob of Hoisin and a quarter teaspoon of the Chile is how we like it but feel free to improvise. Salt and pepper come last, taste and adjust to your preference.

Scoop into a bowl  (serves 4-6). Pure pony comfort food!
XoXo
– The Cowgirls