It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is SHRIMP & EGG FRIED RICE!
I love oriental foods because they’re usually easy to make, while being savory and filling for the family. This dish takes just minutes to cook. Prep is a bit longer but, after a day at work, the family will be impressed by the quality meal that tastes like you’ve been cooking all day.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 660 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
SHRIMP & EGG FRIED RICE
1 slice bacon
2 scallions, sliced
1 clove garlic, minced
3 oz. Shrimp, cut small
2 cups cold, cooked rice
1 egg beaten with salt & pepper
1-2 T. soy sauce
Fry bacon in wok until crisp; remove and set aside. Add scallions and garlic to wok and stir fry in bacon fat 1-2 minutes. Add shrimp and stir fry until pink (if frozen or canned shrimp are used, add while stir frying rice). Add rice and stir fry 4-5 minutes, until rice is golden. Pour beaten egg into a well in the rice. Stir and heat until egg is coagulated. Crumble bacon and add to rice with the soy sauce. Combine well.