Szechuan Shrimp Stir Fry with Fried Rice
Yesterday was Fat Tuesday and although I could have have done a Cajun-inspired shrimp and rice stir fry, I went in the Asian direction instead.
This dinner went from skillet to table in less than 15 minutes and was a one pot special. Gotta love a speedy weeknight meal. Or a speedy any night meal.
It also was a freezer and refrigerator drawer use what I have on-hand special.
I used shrimp from the freezer that I thawed, an assortment of vegetables, some of which were fresh, some were previously frozen, doused it all in Szechuan sauce and a drizzle of oil.
That’s it and then I sauteed it for 5 minutes.
I portioned the food onto plates, put previously cooked rice into the same skillet, Szechuan sauce remnants and all, cracked an egg and stirred, and the fried rice was done in a hot second.
The family was in such a rush to eat, I didn’t take rice pictures so use your imagination. It’s rice.
The star of the meal was
the meat and potatoes the shrimp and veggies, and it received rave reviews.
Skylar loved it and chugged about 16 ounces of water throughout the meal and told me how spicy it was, but how good it was.
I think the Szechuan sauce has a little ka-ka kick. Scott said that it was spicy but not ridiculously so.
Then again, my idea of spicy and yours may differ since I can eat Hot Pepper Jelly with jalepeno peppers and serano chiles by the spoonful.
Szechuan Shrimp Stir Fry with Fried Rice (Gluten-Free)
A fast, easy, and healthy dish that’s full of robust flavors and packs a punch from the Szechuan sauce. The vegetables stay a bit crispy and crunchy and the rice rounds out this satisfying meal. Who needs takeout when you can DIY in 15 minutes!
Shrimp and Vegetables
1 dozen medium shrimp, cleaned
3 to 4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.)
2/3 cup Szechuan sauce (use Szechuan sauce that’s an appropriate heat level for your taste)
2 tablespoons olive oil (or sesame, peanut, or canola oil)
1 to 2 cups cooked rice (cook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben’s Ready Rice)
1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)
1/2 cup diced vegetables, optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)
- Shrimp and Vegetables – Combine all ingredients in a wok or large skillet and cook for 4 to 6 minutes or until shrimp are done (opaque) and vegetables are tender. Remove from heat and place food on plates.
- Fried Rice – Drizzle wok or skillet with oil (it’s okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir.
- Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately. Food is best warm and fresh but leftovers will keep airtight in the fridge for up to 2 days.
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