This is a very easy stir fry recipe that makes a delicious one dish dinner. The green peppers and mushrooms keep well in the refrigerator for the whole week, so I usually make this recipe at the end of the week right before my next grocery shopping. The shrimp is stir-fried with onions, mushrooms, green peppers, minced garlic, egg and soy sauce – what a flavorful and yummy dinner!
Shrimp Stir Fry Recipe With Mushrooms And Green Peppers
Cooking time: 30 minute(s)
1 cup of uncooked rice
1 lb frozen shrimp
3 green peppers
1 package (8 oz) mushrooms
4 tbsp soy sauce
4 garlic cloves
3 tbsp oil
Pepper to taste
Directions How To Make Shrimp Stir-Fry:
Cook the rice in a rice cooker – just don’t add the salt, since we’ll be using salty soy sauce for the stir fry. If you don’t have the rice cooker, of course you can cook the rice on the stove according to package directions.
Defrost frozen shrimp quickly under cold running water. Chop the onion and set aside. Chop the mushrooms and set aside. Core and slice the green peppers and set aside. Mince the garlic and set aside.
Heat 1 tbsp of oil in a large non-stick frying pan. Add the onion and cook, stirring periodically, for 3 minutes. Add the mushrooms and cook, stirring periodically, for 5 minutes. Add the green peppers, mix with mushrooms and onions, and cook, stirring periodically, for 4 minutes. Add minced garlic and stir for 30 seconds.
Get out another large non-stick frying pan and put it on another burner on the stove over medium-high heat. Put half of the vegetables on the second frying pan, so they are equally divided between two frying pans. Add 1 tbsp of oil to one frying pan and another 1 tbsp of oil to another frying pan. Add half of the cooked rice to one frying pan, and another half of the rice to another frying pan and mix. Add half of the thawed shrimp to one frying pan and the remaining shrimp to another frying pan and mix.
With the spatula, make some space in the center of each frying pan. Crack one egg in that open center of one frying pan and another egg in another frying pan. Quickly mix the contents of both frying pans before the egg is set. Add 2 tbsp of soy sauce to one frying pan and another 2 tbsp of soy sauce to another frying pan. Stir the contents of both frying pans so all the rice is coated with soy sauce. Taste to see if the rice is salty enough. If it’s not salty enough, add more soy sauce. Sprinkle with pepper to taste.
Remove shrimp stir-fry from heat and serve. This dish reheats very well, so don’t be afraid if you have leftovers – you’ll have a very tasty dinner for the next day too!