Recipe for sesame shrimp fried rice with broccoli slaw
With the exception of broccoli slaw -- for which I thank the cruciferous vegetable gods who know that I love tender broccoli stems more than the fuzzy florets at the top -- every ingredient in this recipe came from my pantry. It took five minutes to cook, and not much longer to eat; my husband Ted and I practically licked the wok clean as we devoured enough food for four people, all by ourselves.
Sesame shrimp fried rice with broccoli slaw
From the pantry, you'll need: frozen shrimp, sesame oil, long grain white rice, reduced-sodium soy sauce, Sriracha sauce, sesame seeds, egg, garlic, canola oil.
Serves 4; can be doubled.
1/2 lb frozen raw shrimp (I use 31-40 size, often labeled "large")
2 tsp canola oil
1 egg, lightly beaten
1 clove garlic, thinly sliced
6 oz broccoli slaw (a combination of shredded broccoli, carrots and purple cabbage)
2 cups cold, cooked long grain white rice (leftover from a take-out meal, or homemade)
1 Tbsp sesame oil
2 tsp reduced-sodium soy sauce
1 tsp Sriracha, or to taste (optional, but irresistible)
1 scallion, sliced (white and green parts)
1-2 tsp sesame seeds, for garnish
Defrost, peel and devein the shrimp, and set aside.
In a wok or deep frying pan, heat the canola oil over high heat. When the oil is hot but not smoking, pour in the beaten egg. With a spatula, stir quickly, as the egg will set almost immediately. Remove the egg with a slotted spoon or spatula, and place in a bowl.
Add the garlic and shrimp to the wok, and stir for 1 minute, until the shrimp are pink and cooked through. Remove the garlic and shrimp, and add to the bowl with the egg.
If there's no oil remaining in the wok, add 1 tsp of canola oil, then the broccoli slaw and cooked rice. Stir-fry for 1 minute. Add sesame oil, soy sauce and Sriracha, and stir until well-combined. Return the shrimp, garlic and egg to the wok, and stir-fry for 30 seconds to bring everything together.
Place the fried rice in a serving bowl, topped with scallion and sesame seeds. Serve hot.
More recipes in The Perfect Pantry:
Nasi goreng (Indonesian fried rice)
Chicken or turkey fried rice
Chicken and shrimp jambalaya
Shrimp, broccoli and scallion fried rice
Vegetable fried rice
Other recipes that use these pantry ingredients:
Ginger fried rice, from Smitten Kitchen
Kimchi fried rice, from Lunch in a Box
Shrimp fried rice, from Gluten-Free Goddess
Garlic and rosemary roasted shrimp skewers with Fuyu persimmon, from Kalyn's Kitchen
Spinach with sesame and garlic, from Simply Recipes
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Yes, that's what I love about fried rice! It's a great way to use leftovers, and I always have everything in the pantry (including just enough broccoli to make the slaw mix)
Rice is nice! We just had your veg paella, enjoyed it -- also slots into this category.
This sounds delicious, and I agree that those brocoli stems are too tasty to waste.
Ironically I just bought a package of shredded broccoli and shredded purple cabbage. I use them with the romaine hearts and some other things to make "lazy man" salads. But I will be using them differently now!!
Julia, I'm amazed at how many fried rice recipes I've shared here -- I love it in all of its variations.
Susan, yes indeed, that paella uses a bunch of pantry ingredients. And anything that has garlic sauce has to be good!
Kalyn, I prefer broccoli stems to florets, and asparagus stems to tips. Don't know why, maybe a texture issue for me.
Carol, I usually use them for salads but found they are great for stir-fries of all sorts.
Wonderful recipe and the various eat of rice, thanks.
We have a happy household. Our daughter eats the broccoli tips and happily leaves the stems for us. We rarely cook them, preferring them as a cook's treat.
I could just imagine licking your wok clean, looks delicious.
Thanks for the delicious looking reminder that it's been way too long since I made fried rice. And I love the idea of stir frying slaw!
Ohhhh my, this does look amazing! I must save this recipe to try out later. :)
I've never actually cooked with broccoli slaw (I use it as a stand-in for cabbage in coleslaw), but this dish sounds fantastic! Great recipe.
Made this last night and it was amazing! Used half the rice and twice the sriracha though. Will definitely make again! Thanks so much!