This easy chicken and shrimp fried rice recipe, from the kitchen of recipe developer Jennine Rye, provides a simple yet mouthwatering way to recreate some of your favorite Chinese takeout flavors in the comfort of your own home. Juicy, marinated chicken pieces are paired with sweet, buttery shrimp in a fluffy and chewy stir-fried rice dish. Finished off with a mixture of fresh
I make variations of stir-fried mushrooms and tofu with noodles (or rice) all the time, but this one, topped with a homemade peanut chilli crisp oil, has gone straight to the top of my repertoire. And the chilli oil couldn't be easier to make, plus there's enough to stash in the fridge for the week to come spoon over eggy crumpets, fried rice or cheese on toast.
From coq au vin to penne alla vodka, there are all kinds of dishes that get their names from the inclusion of alcohol. So if you don't want to have alcohol for any reason, it's fairly clear what to stay clear of. If you're browsing a menu of the best Thai dishes, you might think this is the case with drunken noodles. But despite the name, this dish doesn't contain any alcohol at all.
How to make Shrimp and Corn Stir-Fry Ingredients: 2 tablespoons olive oil 2 small yellow summer squash, sliced 1 small onion, chopped 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1-1/2 cups fresh or frozen corn, thawed 1 cup chopped tomatoes 4 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes, optional 1/4 cup chopped fresh basil Hot cooked brown rice, optional
