Twenty minute dinners. Meals in minutes. Three courses in the blink of an eye. The list goes on an on about tantalizing ways to lure you into getting that delicious looking image on your plate in no time at all. But what is the reality behind the headline?
I'll tell you what the reality is. Sweating bug juice, cursing like a sailor, and a mess that wouldn't look out of place in "kitchens from hell". Yes, my friends, that is my reality of my quick dinners. Hand me a glass of wine, a Billy Joel CD and and hour, and I promise dinner will be worth it! And yes, I did say CD.
This dinner did, in fact, take 20 minutes. I set out to try and experiment. You see, like everyone, I love the idea of a fresh and delicious dinner on the table in no time at all. Reality is, can we pull it off? Who are these super humans that manage it? And I want to meet them all and watch them as they cook. I bet secretly there are little minions going around doing all the prepping and cleaning. Don't you think?
The twenty minute dinner in front of you almost caused me a minor heart attack, I possibly fell over a cat or two (there are too many to count), and the mess, well lets not go there right now. So, I would prefer to call this a thirty minute dinner. Because I don't think any of us should be on skates in the kitchen.
So, all jokes aside, what does that time mean. Well, it means the time it actually takes to cook something, chop it, peel it, sautee it, and so on. It does not allow for walking back and forward the fridge a zillion times, moving animals out of the way or picking up dropped food on the floor. It assumes EVERY single item you could possibly want or need is on the counter and ready to go. And that you are absolutely not going to make a mess along the way. No cleaning as you go or getting distracted by Greys Anatomy. It is cooking and chopping, the end.
Where does that leave all the dinners that are on the table in drop of a hat? Well, I am not saying it is impossible, just mostly unrealistic. Most of don't have a fridge stocked with ready prepared vegetables, stored minced garlic, peeled shrimp or a de boned turkey. If the recipe states "from scratch", we are to assume that is means just that, from scratch.
In this Shrimp Fried Rice, I used already cooked rice that was left over in the fridge. See, I am already cheating. That being said, rice cooks quickly and you could still cook it while the veggies are going in another pan. If you are a great multi tasker, can avoid disasters easily, and chop like a seasoned chef, then you just might achieve the time stated.
This easy Shrimp Fried Rice is very good, doesn't use too many ingredients and is on the table pretty quick.
Now get cooking and have it done in twenty minutes!!!
Shrimp Fried Rice
Serves 4 / Prep time: 15 minutes / Cook time: 15 minutes
1 lb/500 grams Shrimp, cleaned and peeled (raw)
2 Cups/500 grams Basmati rice, cooked
1 Red pepper, diced small
1 Green pepper, diced small
1 Onion, diced small
3 Garlic cloves, crushed
1 Inch piece of ginger root, finely chopped
1/4 Cup/60 ml plus two tablespoons of Teriyaki sauce
3 Tablespoons olive oil
Juice of half a lime
In a large stir fry pan set over medium heat, add 2 tablespoons of olive oil. half of the garlic and half of the ginger. Stir for a minute until fragrant and add the peppers and onions. Cook, tossing or stirring for about 10 minutes. Add the two eggs and stir vigorously with a wooden spoon for about 2 minutes. Stir the eggs completely into the vegetables. Add the rice and 1/4 cup of teriyaki sauce. Stir well to combine and remove from heat.
In a separate skillet, heat the remaining olive oil with garlic and ginger. Add the shrimp and cook for about 5 minutes or until cooked through. Add the remaining 2 tablespoons of teriyaki sauce and give a good toss. Remove from heat. Serve shrimps over rice with a squeeze of lime juice.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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