Shrimp and sausage fried rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner!
Shrimp and Sausage Rice
Okay, let’s just admit it. I’m fried rice obsessed. Ever since I tried my friend Julie’s tips for perfect fried rice, I’ve been making different versions at least once a week.
In case you’re wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a while back. All three of my kids have declared fried rice to be one of their favorite meals now.
I love shrimp fried rice, as evidenced by this older classic shrimp fried rice recipe. I have tweaked it so much over the years, it is past due for an update. (Especially now that I’ve learned just how much better fried rice can be?!)
Sausage Fried Rice
Recently, I had some kielbasa sausage in the refrigerator and shrimp in the freezer calling my name, so this became the latest variation of fried rice that we’ve fallen in love with.
As soon as I tasted it, I knew I needed to share it with you. Sausage or kielbasa with shrimp is always a great combination.
The first thing to know when making fried rice is that you’ll need a large deep-sided skillet. Trying to use a shallow or smaller pan will just leave you frustrated and likely with a mess on your hands.
The pan pictured in these photos was a favorite for years, but unfortunately, it is no longer made. I’ve found a new one though and already love it every bit as much, maybe more, because it’s just a gorgeous pan. (If pans can be gorgeous, this one is!)
Fried Rice with Eggs
The secret to great fried rice starts with cooking the eggs first. Similar to the way an omelet is made, lightly whisk the eggs and pour them into the hot pan. Let the egg “pancake” cook for 2-3 minutes and then flip it over.
Cook it for about a minute more. Slide the egg out of the skillet onto a cutting board and allow it to cool. Use a sharp knife (or my favorite, the pizza wheel) to slice it into 1/2-inch wide strips and then into small pieces.
Next, add the kielbasa medallions to the hot skillet, cooking them until the edges are crispy. Transfer them to the plate with the eggs.
Last, cook the shrimp. Transfer it to the plate with the egg and sausage when it begins to turn pink.
Fried Rice with Leftover Rice
Dump your COLD leftover rice into the hot skillet. The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking.
I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible so that your fried rice won’t be mushy or soft.
Add the sesame oil and soy sauce, letting the rice cook in those flavors for 5 minutes before adding the peas, eggs, sausage, and shrimp back to the pan. Stir until everything is completely combined. Serve warm.
Shrimp Sausage and Rice
Add these ingredients to the grocery list and let’s get to cooking:
- cooked Jasmine rice
- olive oil
- eggs
- low-sodium soy sauce
- sesame oil
- kielbasa sausage
- raw medium shrimp
- peas
- green onions
- freshly ground black pepper
- kosher salt
Fried rice, much like soups and casseroles, can be made in endless combinations. From pork to chicken, steak to ground beef, shrimp to cauliflower rice and vegetables, there are fried rice recipes for meat lovers and for vegetarians. (Just maybe not the same recipe for both.)
This Chicken and Bacon Fried Rice was declared by my family as the best “unplanned and amazingly delicious” meal to come out of 2020.
Vegetable Fried Rice is filled with an abundance of great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more.
Pulled pork, steak, and chicken come together in the fried rice skillet of every meat lover’s dreams. My guys went crazy over this dinner.
There is so much to love about Cauliflower Fried Rice. While you might think of cauliflower “rice” as something you eat in place of grains, this recipe proves that cauliflower rice is delicious and satisfying in its own right.
Sausage and Shrimp Fried Rice
Ingredients
- 4 cups COLD cooked Jasmine rice
- 3 tablespoons olive oil
- 3 eggs beaten
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 pound polska kielbasa sausage sliced 1/4-inch thick
- ½ pound raw medium shrimp peeled and deveined
- ½ cup frozen peas
- 3 green onions sliced thin
- ¼-½ teaspoon freshly ground black pepper
- optional: kosher salt only as needed
Instructions
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Warm a tablespoon of oil in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.
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Add ½ tablespoon of oil to the skillet. Add the kielbasa and toss to coat. Increase heat to medium-high. Spread the sausage across the skillet and let cook for 1-2 minutes until lightly browned. Stir and cook until browned on both sides, about 2 more minutes. Transfer sausage to the plate with the chopped eggs.
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Add ½ tablespoon of oil to the skillet. Add the shrimp in a single layer. Cook for 2 minutes, then turn and increase the heat to high. Cook for 1-2 minutes more, transfer the shrimp to the plate with the sausage and eggs when it's pink and cooked through.
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Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
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Add the peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, sausage, shrimp, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Enjoy!
Notes
Nutrition
{originally published 10/27/16 – recipe notes and photos updated 4/19/23}
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