This dinner is a delicious twist on shrimp fried rice. Use up the vegetables you have on hand and cook up some rice. It’s versatile and acts as a main OR side dish! Dinner is done in under 30 minutes!
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This week is proof that despite all attempts at mapping out time, plans can become unhinged in the blink of an eye. I had grand plans to catch up on work, laundry, cleaning and so much more. But two sick boys (at separate 48-hour intervals) threw a wrench into my neatly organized week. As always, we readjusted and made things work. Things are never dull around here! I think I secretly prefer it that way.
Here’s to a great weekend and a healthy week ahead for all! Enjoy this delicious recipe. My stepmom and I prepared this while we were in North Carolina last month. She, my dad and I basically just inhaled it in one sitting. It was so yummy when I drizzled a bit of soy sauce over the top. Yum!
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Start with two hues of bell peppers and some green onions. Add shishito or poblano peppers, eggs, rice and shrimp…that’s it!
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What To Serve With Fried Rice – 19 ideas!
If you need ideas about what to serve with fried rice, read on for 19 delicious ideas so you can serve a complete meal to the entire family.
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Shrimp Fried Rice with Peppers
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 yellow bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- 1 bunch green onions sliced
- 4-5 shishito peppers OR 1 poblano pepper, seeded and sliced
- 4 large eggs
- 2 cups cooked rice
- 24 oz. bag frozen cooked peeled and deveined shrimp tail-off
- Sriracha or soy sauce for drizzling before serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the yellow and red peppers along with the green onions. Cook for 3 minutes, or until soft and fragrant. Add the shishito or poblano peppers and cook for an additional 3 minutes.
- Create 4 “pockets” within the pepper mixture and crack an egg into each hole. Let eggs cook for 3-4 minutes and scramble them into the pepper mixture with a spatula until cooked through. Add rice and shrimp to the skillet and cook, stirring, until mixture is warmed through, approximately 5 minutes.
- Serve warm and drizzle sriracha or soy sauce over the top.
Oh, I so remember the wonderful chaotic days when my 2 boys were little. And now that they're 36 & 33 I kind of miss those days. Enjoy them while you can.
I plan to enjoy this recipe, too. Thanks