Kielbasa and Shrimp Fried Rice
Description
Jazz up that Kielbasa sausage with shrimp and fried rice with this hearty skillet dish. It makes a fast and simple weeknight dinner that is sure to please your whole family. Be sure to prepare your rice a day or so in advance to get the perfect fried rice
Ingredients
4 cups COLD cooked Jasmine rice**
3 T. olive oil, divided
3 eggs beaten
1/4 c. low-sodium soy sauce
1 T. sesame oil
1 lb. Polska kielbasa sausage, sliced 1/4-inch thick
1/2 lb. raw medium shrimp, peeled and deveined
1/2 c. frozen peas
3 green onions, thinly sliced
1/4 - 1/2 t. freshly ground black pepper
kosher salt, as needed, optional
Directions
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Warm 1 T. oil in a large skillet over medium heat, swirling the oil to coat the surface of the skillet. Pour the eggs into the pan and tilt as needed to spread across the skillet. Allow the eggs cook for 2-3 minutes, then flip; cook 1 more minute. Slide the egg out of the skillet onto a cutting board or plate; allow it to cool. Cut into 1/2 inch wide strips and then and cut into small pieces.
Add 1/2 T. oil to the skillet; add the kielbasa; toss to coat. Increase heat to medium-high. Spread the sausage across the skillet; cook for 1-2 minutes until lightly browned; stir. Cook until browned on both sides, about 2 minutes. Transfer sausage to the plate with the chopped eggs.
Add 1/2 T. oil to the skillet; add shrimp in a single layer. Cook 2 minutes; turn; increase heat to high. Cook for 1-2 minutes; transfer the shrimp when it's pink and cook through to the plate with the sausage and eggs.
Add the remaining tablespoon of oil to the skillet; increase heat to medium high; add the rice; stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil; stir to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
Add the peas; stir; cook an additional 3-4 minutes until everything is hot. Add the eggs, sausage, shrimp, and green onions to the skillet. Sprinkle with pepper; stir gently to mix. Taste the rice and add salt, if desired.
5-6 servings.
**The rice needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking. Make the rice 1-2 days or even as much as 4-5 days in advance before wanting to use it. The key to great fried rice is using rice that is as dry as possible, so that the fried rice won't be mushy or soft. Cool the rice completely and store it in a large container with a lid or a gallon size Ziploc. It will sweat a little, but it won't harm the rice.