Description
A quick and flavorful shrimp fried rice dish that combines succulent shrimp with perfectly cooked rice and vegetables.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
- Add remaining oil to the pan. Pour in beaten eggs and scramble until set. Remove and set aside.
- Stir-fry garlic, peas, and carrots for 2 minutes.
- Add cooked rice and break up any clumps. Stir-fry for 3 minutes.
- Return shrimp and eggs to the pan. Add soy sauce, sesame oil, and green onions.
- Toss everything together and cook for another minute. Season with salt and pepper.
- Serve hot.
Notes
- Use cold, day-old rice for best texture.
- Substitute shrimp with chicken or tofu if preferred.
- Adjust soy sauce to taste.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg