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Szechuan Shrimp Stir Fry with Fried Rice

A quick, spicy Szechuan shrimp stir-fry paired with simple fried rice for a fast weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

Ingredients

  • 12 medium shrimp, cleaned
  • mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, pea pods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.) 3 to 4 cups total
  • 2/3 cup Szechuan sauce use a heat level appropriate for your taste
  • 2 tablespoons oil (olive, sesame, peanut, or canola)
  • 1 to 2 cups cooked rice use freshly cooked, leftover rice, or ready-to-heat bagged rice
  • 1 to 2 tablespoons oil (olive, sesame, peanut, or canola) for fried rice
  • 1 large egg
  • 1/2 cup diced vegetables for fried rice (optional: carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts)

Instructions

  • Heat a wok or large skillet over medium-high heat and add 2 tablespoons oil.
  • Add the cleaned shrimp and 3 to 4 cups mixed vegetables to the hot wok.
  • Pour in 2/3 cup Szechuan sauce and stir-fry for 4 to 6 minutes, until the shrimp are opaque and vegetables are tender-crisp.
  • Remove the shrimp and vegetables from the wok and set aside on plates.
  • Wipe the wok lightly if desired, then drizzle in 1 to 2 tablespoons oil for the fried rice; leftover sauce in the pan can add flavor.
  • Add 1 to 2 cups cooked rice and 1/2 cup diced vegetables (if using) to the wok and break up any clumps.
  • Crack in 1 egg and stir quickly, mixing the egg into the rice until cooked and the rice starts to brown slightly, about 3 to 5 minutes.
  • Return the shrimp and stir-fried vegetables to the wok with the fried rice, toss to combine, then serve immediately.

Equipment

  • wok or large skillet
  • spatula or wooden spoon
  • Measuring cups and spoons
  • Mixing Bowl
  • Knife and cutting board

Notes

  • Use a high-heat oil like peanut or canola for best stir-fry results.
  • Adjust the Szechuan sauce amount to control spice level.
  • Leftover cooked rice works best for fried rice texture.
  • Use the same vegetables in both components for simplicity.