Salt and Pepper Shrimp With Thai Fried Rice - Real Simple Mag

Ingredients

• 1 lb frozen peeled and deveined large shrimp
• kosher salt and pepper
• 4 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon finely chopped gingerroot
• 4 cups frozen or day old cooked rice (chilled)
• 1/2 cup frozen peas
• 4 eggs, lightly beaten
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce (more to taste)
• 1 bunch scallion, trimmed and sliced

Directions

1. 1

   Heat oven to 450°F.

2. 2

   On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.

3. 3

   Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice.

4. 4

   Divide among bowls and serve with the shrimp.