Kielbasa and Shrimp Fried Rice

Kielbasa and Shrimp Fried Rice

Kielbasa and shrimp are added to our favorite fried rice recipe to make it a "two thumbs up," kid-approved, hearty as can be skillet meal; perfect for a quick and easy weeknight dinner!

Okay, let's just admit it. I'm fried rice obsessed. Ever since I tried my friend Julie's tips for perfect fried rice, I've been making different versions at least once a week. In case you're wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a couple months ago. All three of my kids have declared fried rice to be one of their favorite meals now.

I love shrimp fried rice, as evidenced by this much older recipe. Is it weird to link you to an older recipe that seriously needs an update? (Especially now that I've learned just how much better fried rice can be?!) What fun is blogging if I'm not able to laugh at myself and some less than stellar earlier attempts? And yes, I was pretty proud of my "fried rice" way back when.

A few weeks ago, I had some kielbasa in the refrigerator and shrimp in the freezer calling my name, so this was our latest variation of fried rice. As soon as I tasted it, I knew I needed to share it with you. The kielbasa with the shrimp is my newest favorite fried rice combination.

COOK'S NOTE: The rice for this recipe needs to be completely chilled, so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won't be mushy or soft.

Kielbasa and Shrimp Fried Rice

Yield: 5-6 servings

Ingredients

  • 4 cups COLD cooked Jasmine rice
  • 3 tablespoons olive oil
  • 3 eggs beaten
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 pound polska kielbasa sausage, sliced 1/4-inch thick
  • 1/2 pound raw medium shrimp, peeled and deveined
  • 1/2 cup frozen peas
  • 3 green onions, sliced thin
  • 1/4 - 1/2 teaspoon freshly ground black pepper
Read the whole recipe on Barefeet In The Kitchen