Shrimp and Broccoli Slaw Fried Rice

Name: Shrimp and Broccoli Slaw Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tbsp vegetable oil; 1 clove garlic ((minced)); 16 medium cooked, peeled, and deveined shrimp; ½ package broccoli slaw ((5oz/140g)); 3 cups cooked white rice ((preferably kept overnight)); 2 tbsp soy sauce; 1 tsp lemon pepper; Salt (and pepper to taste)

By: 👩‍🦳 Linda · Published: 🖨 August 1, 2012 · Updated: 💻December 4, 2019 · 🗨 23 Comments

Recipe ▼

Quick and easy Shrimp and Broccoli Slaw Fried Rice using cooked shrimps and precut broccoli slaw. Can be prepared in 15 minutes with minimum prep work.

And so the fried rice saga continues… As I have mentioned in a recent post, Ro-Taro will be moving out to campus soon. One of his favorite dishes is fried rice and I am trying to provide him with a gamut of recipes to cook at the dorm kitchen. The challenge is to find suitable ingredients in small quantities which require minimum prep work. Fortunately, the chain grocery stores here do carry many pre-cut, pre-washed fresh produce and meats that will work well for this purpose. One is not limited to using canned or preserved fish or meats and frozen vegetables.

Mild Tasting Fried Rice

In contrast to the previous recipe on Sardines Fried Rice where the taste is stronger and spicier, this Shrimp and Broccoli Slaw Fried Rice is milder and lighter in color. Add an egg to give it a taste and appearance similar to that of Yang Chow Fried Rice. Lemon pepper gives this fried rice a slightly zesty flavor. You can use other dried herbs in place of lemon pepper if preferred.

I chose to use frozen cooked, peeled, and deveined shrimps as they are much easier to handle than fresh shrimps. Since shrimps combine well with broccoli, pre-cut and ready to use broccoli slaw is a really good option. They are nice and firm and will not cause the fried rice to be soggy. They also come conveniently packaged in small 10 ounce bags.

For convenience, use jarred minced garlic which stores well in the refrigerator instead of fresh minced garlic. You can also leave it out altogether with just a slight difference in the taste.

We really enjoyed this Shrimp and Broccoli Slaw Fried Rice and Ro-Taro liked the ease of preparation. It is one that he can cook during the weekends where he has time to go to the grocery store to buy the shrimps and broccoli slaw. The excess shrimp may be kept in the freezer compartment of his mini refrigerator. I hope you will give this recipe a try. It is great for a quick and easy lunch.

Do check out my Dorm Cooking tab, a sub-category of Lifestyle in the drop-down menus above for more quick and easy recipes.

Tools Used in Making This Shrimp and Broccoli Slaw Fried Rice

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T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Le Creuset of America Craft Series Medium Spatula – Marseille
Cuisipro Stainless Steel Measuring Cup and Spoon Set

For more tools and products used in my kitchen, please check out Roti n Rice’s Amazon Page.