It’s my birthday! Time to celebrate with some spicy shrimp fried rice! I am not exactly thrilled to be another year older, but I am excited to enjoy my special day and soak up all the special treatment! So you might be wondering where we are going out to eat. Nowhere, baby! We’re staying right here in my kitchen! Sure there are a lot of fun places to go, but I say if I can make a dinner just as delicious as a restaurant for less than half the price, we’re stayin’ home. Plus, I have 3 kids. Taking them out to eat is not my idea of fun. Atleast in my own kitchen Caleb can run his laps around the island and Nevaeh can sing as loud as she wants. I might even get my husband to do the dishes!
Of all the dinners I could make for my birthday this one is at the top of my list. Here’s why: It’s fun to make. It has layers of flavor. One serving is less than 500 calories. I can make it extra spicy or keep it mild. It’s ready in 20 minutes and my kids gobble it up. I even make a double batch so I can have leftovers throughout the week. It checks all those necessary boxes AND keeps my tastebuds begging for more. You simply have to try it!
Start with 1 pound of medium-sized peeled and deveined shrimp. Even if you buy the frozen version where the shrimp is peeled and deveined for you, it is important to still wash them and check for remnants of the vein. In my helpful tips section I give a step by step tutorial on how to peel and devein shrimp. Once the cleaning is done, pour 1 teaspoon of sesame oil over the shrimp and toss to coat.
In a separate bowl, combine 2 tablespoons of lower sodium soy sauce, 1 tablespoon of sambal oelek, and 1 tablespoon of honey. Whisk it thoroughly so the honey blends with the chili paste.
Sambal Oelek is asian chili paste and can be found in the international section of the super market. Of course you can also find it online and have it shipped to your door if your market doesn’t have any. Don’t be afraid of the spice! Try new things! It’s the New Year!
Now take those purty shrimp you cleaned up earlier and toss them into your pre-heated wok. I think a sturdy wok is an essential tool for any aspiring cook, especially if you like to make stir-frys. It’s amazing how much culinary wonder can come out of an affordable wok. Cook the shrimp until they just turn pink, or about 3-4 minutes. It is easy to overcook shrimp so don’t walk away and distract yourself.
When they’re done, pour them into your soy sauce mixture and coat them.
Using the same pan or wok, sprinkle in a smidge more sesame oil and crack in 4 eggs.
Scramble them up until the whites are thoroughly cooked. Set those aside and grab the brown rice.
Still, no need to clean the wok. Keep those flavors mixing! Add 1 more tablespoon of sesame oil and toss in 16 ounces of brown rice. I take the easy way out and buy the microwaveable packages. I can nuke them both for 90 seconds and just pour them right into the pan. Continually stir-fry the rice for about 4 to 5 minutes. You’ll hear a nice crackle and pop, but way better than rice krispies! You’re mouth should start watering!
When the rice is done, pour it into the shrimp and mix it all around. Make sure all that sauce blends in with the rice.
One more time, set the wok back on the burner and add 1 teaspoon of sesame oil. Toss in 8 ounces of snap peas, 1/3 cup of unsalted peanuts, 1/8 teaspoon of kosher salt, and 3 minced garlic cloves.
Stir-fry it constantly for about 2-3 minutes or until the peanuts start to brown. You can also grab one of the snap peas and bite into it. If it is heated through but is still crispy, you’re doing it right!
Now add the shrimp mixture and eggs back into the wok and stir it altogether another minute or two.
Now look what you made! Aren’t you proud of yourself? Don’t you feel professional?
Drizzle a little sriracha sauce on top and POW! That’s my kind of birthday dinner! What is your birthday dinner of choice? I’d love to hear!
- 1 pound peeled and deveined medium-sized shrimp
- 2 Tablespoons sesame oil divided
- 2 Tablespoons lower sodium soy sauce
- 1 Tablespoon sambal oelek
- 1 Tablespoon honey
- 4 large eggs
- 2 packages (16 oz) of precooked brown rice
- 8 oz snap peas
- ⅓ cup unsalted peanuts
- ⅛ teaspoon kosher salt
- 3 minced garlic cloves
- Peel and devein shrimp if necessary, coat in 1 tsp sesame oil
- Cook shrimp 3-4 minutes until pink
- Combine soy sauce, sambal oelek, and honey in separate bowl
- Remove shrimp from wok and coat in soy sauce mixture
- Scramble 4 eggs in 1 tsp sesame oil, set aside
- Heat rice to package instructions, stir-fry with 1 tbsp oil for 4-5 minutes
- Add rice to sauce and coat
- Heat 1 tsp oil, snap peas, peanuts, salt, and garlic, stir-fry 2-3 minutes
- Add rice mixture and eggs to pan and stir-fry 2-3 more minutes
- Drizzle with sriracha and serve