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One-Pot Wonder: Orange shrimp with fried rice in 25 minutes flat

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

When an orange shrimp with fried rice recipe is this easy, there's no need to call for takeout

Shrimp with a little bit of crunch, a lot of orange and homemade fried rice are meant for one another. Especially when you can make them in the same skillet.

This is a great dish for using up leftover rice and veggies. I especially like to get the jumbo-size shrimp when making this meal because it means I can add more of the orange sauce on top.

When an orange shrimp with fried rice recipe is this easy, there's no need to call for takeout
Image: Nancy Foster/SheKnows

The shrimp has a light crunch to it, and the orange sauce has just a bit of heat, which is a tasty combo, for sure.

When an orange shrimp with fried rice recipe is this easy, there's no need to call for takeout
Image: Nancy Foster/SheKnows

I can't help but dig in by first eating the shrimp right off the bat.

When an orange shrimp with fried rice recipe is this easy, there's no need to call for takeout
Image: Nancy Foster/SheKnows

But the good news is that the fried rice and veggies are still left to eat.

When an orange shrimp with fried rice recipe is this easy, there's no need to call for takeout
Image: Nancy Foster/SheKnows

Orange shrimp with fried rice recipe

Serves 2

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Ingredients:

For the shrimp

  • 1 tablespoon canola oil
  • 10 large shrimp, peeled and deviened
  • 2 tablespoons cornstarch
  • 2 tablespoons orange marmalade
  • 2 tablespoons rice vinegar
  • 3 pinches dried red pepper flakes
  • 2 dashes salt
  • 1 teaspoon sugar
  • 2 tablespoons orange juice

For the rice

  • 1 tablespoon canola oil
  • 1/2 an onion, chopped
  • 2 cups cooked white rice, chilled
  • 4 garlic cloves, chopped
  • 2 tablespoons soy sauce
  • 2 eggs, beaten
  • 1/2 cup frozen carrots and peas
  • 1/4 cup cut asparagus
  • 4 dashes ground black pepper
  • 4 dashes salt (or salt to taste)

Directions:

For the shrimp

  1. To a small bowl, add the orange marmalade, rice vinegar, red pepper flakes, salt, sugar and orange juice. Whisk together, and set aside.
  2. Lay the shrimp on a plate, and lightly sprinkle cornstarch on both sides.
  3. Heat a large skillet or wok on medium heat, and add the canola oil. Sprinkle a small amount of cornstarch in the pan, and when it bubbles, add the shrimp.
  4. When the bottoms of the shrimp start to turn a golden color, turn them over to the other side. When both sides are a golden color, remove them from the pan and onto a plate lined with a paper towel.
  5. Turn the heat down to low, and add the orange sauce to the pan. Stir until it thickens slightly, and then put the sauce back into the bowl. Set aside.

For the rice

  1. Keep the skillet from the shrimp on the heat, and add the canola oil and onion. Stir continuously.
  2. Let the onion cook for about 3 minutes, and then add the rice. Continue to stir.
  3. Add the garlic and soy sauce. Continue to stir as the rice cooks for about 7 minutes.
  4. Spoon the rice mixture to the sides of the pan, leaving an empty space in the middle.
  5. Add the beaten eggs to the empty space, and gently stir as the eggs scramble.
  6. As the eggs cook, mix them into the rice mixture.
  7. Add the carrots, peas, asparagus, salt and pepper. Stir.
  8. Add the shrimp to the pan, and stir with the rice.
  9. Transfer the shrimp and rice into serving bowls. Drizzle orange sauce on top of the shrimp, and serve while hot.
one-pot wonder
Image: SheKnows

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