Winter is in full-effect right now and that means not wanting to leave the house. At all. For anything. I scavenged around the fridge and deduced that I had the perfect everyday ingredients for Shrimp Fried Rice:

• ~1/4 lb of shrimp (I had some in the freezer!)
  

  Brown rice

• 1 1/2 cups of brown rice
• 2 tablespoons olive oil
• 2 cups of a frozen veggie mix
• 2ish tablespoons soy sauce
• Sriracha
• Cajun spice
• 2 eggs
• garlic salt

I loosely followed this recipe that I found on Pinterest.

It was pretty basic though. The recipe called for day old rice (which I had), but I cooked up some more to have leftovers (probably about 1 1/2 cups in the end when combined).

At the same time, I started to defrost the shrimp in a bowl of cold water and steamed the frozen vegetables so that they wouldn’t produce too much water when starting to cook. I had a bag of broccoli, cauliflower and carrots mix that I like to use for adding to ramen or stir-frys.

Saute the vegetable

Pour the egg mixture

Shrimp Fried Rice

Once the vegetables were cooked, I let them cool for dry off then added them to a large frying pan with oil and garlic. I then sprinkled this with a little Cajun spice (held off on salting it because I knew I would be adding soy sauce later). Saute this for a little on medium high heat. Crack the eggs in a bowl and whisk with a fork. Push the veggies to one side of the pan and then pour the egg mixture in the other side. Scramble the eggs (I sprinkled with a little garlic salt for taste) and then combine and chop up with the vegetables.

Add the brown rice and soy sauce. I added about 2 tablespoons but add more or less to taste. Then add the shrimp and combine all together.  I drizzled some Sriracha sauce on top of everything and combined again until the shrimps were warmed through.

This was my first time making shrimp fried rice and it actually turned out really well. It only took about 20-30 minutes to put together, is super easy and low-maintenance to whip together on a weeknight.