Discover the delightful fusion of flavors in Puerto Rican Chinese Rice with Shrimp and Vegetables—a dish that brings together the vibrant culinary traditions of Puerto Rico and the savory essence of Chinese cuisine! This easy-to-make recipe is perfect for a weeknight dinner or a special gathering, promising to tantalize your taste buds with succulent shrimp, colorful vegetables, and perfectly cooked rice. With just 35 minutes from prep to plate, you can create a mouthwatering meal that will have your family and friends coming back for seconds. Are you ready to elevate your dinner game? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Puerto Rican
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tbsp olive oil
- Green onions for garnish
Instructions
- Prepare all ingredients by peeling and deveining shrimp, chopping green onions, and ensuring vegetables are thawed if frozen.
- Heat olive oil in a large wok or wide skillet over medium-high heat until it shimmers and appears slightly rippling.
- Add beaten eggs to the hot pan and quickly scramble them, breaking into small pieces. Once cooked, transfer eggs to a separate plate and set aside.
- In the same pan, add shrimp and cook for 2-3 minutes until they turn pink and are just opaque, stirring frequently to prevent overcooking.
- Add mixed vegetables to the pan and sauté for 3-4 minutes until they are heated through and slightly tender.
- Incorporate cooked rice into the pan, stirring continuously to prevent sticking and ensure even heating.
- Return scrambled eggs to the pan and mix thoroughly with rice, shrimp, and vegetables.
- Drizzle soy sauce over the mixture, stirring to distribute the flavor evenly throughout the rice.
- Cook for an additional 3-4 minutes, allowing flavors to meld and rice to become slightly crispy.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot directly from the pan, ensuring each serving has a good mix of shrimp, vegetables, and rice.
Tips
- Use Leftover Rice: For the best texture, use day-old rice. It’s drier and less sticky, making it perfect for frying.
- Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, broccoli, or snap peas work great!
- Don’t Overcook the Shrimp: Keep a close eye on the shrimp while cooking; they should only take 2-3 minutes until they turn pink and opaque. Overcooked shrimp can become rubbery.
- High Heat is Key: Make sure your pan is hot before adding the ingredients. This helps achieve that coveted slight crispiness in the rice.
- Garnish Generously: Don’t skimp on the green onions! They add a fresh crunch and vibrant color to your dish.
- Serve Immediately: This dish is best enjoyed fresh from the pan while it’s hot, ensuring that the flavors are at their peak.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 250mg
