Description
A quick and delicious shrimp fried rice that’s perfect for using up leftover rice and packed with flavors.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup shrimp, peeled and deveined
- 2 eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the shrimp to the pan and cook until they turn pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
- In the same pan, crack the eggs in and scramble until fully cooked, then set aside with the shrimp.
- Add the mixed vegetables to the pan and cook until tender, stirring frequently.
- Add the cooked rice to the pan, followed by soy sauce and sesame oil. Toss in the cooked shrimp and scrambled eggs; mix well and season with salt and pepper.
- Gently stir in the chopped green onions before serving.
- Serve hot and enjoy!
Notes
For the best texture, use day-old rice to prevent clumping. Can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg