Ingredients:
2 cups cooked white rice, preferably day-old
1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil
1 small onion, chopped
1 cup frozen peas and carrots, thawed
2 eggs, lightly beaten
3 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, sliced
Salt and pepper to taste
Directions:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
In the same skillet, add the remaining oil. Sauté onions until translucent.
Add peas and carrots, cooking until vegetables are tender.
Push the vegetables to the side of the skillet and add the eggs. Scramble the eggs, then mix with the vegetables.
Add the cooked rice, soy sauce, sesame oil, salt, and pepper. Stir-fry for a few minutes until the rice is heated through.
Return the cooked shrimp to the skillet and mix well.
Garnish with green onions before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 300 per serving | Servings: 4