Description
Quick and flavorful shrimp fried rice with tender shrimp, vegetables, and fluffy rice stir-fried in a savory soy sauce.
Ingredients
Units
Scale
- 2 cups cooked and chilled jasmine rice
- 1/2 lb (225 g) shrimp, peeled and deveined
- 2 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp, season with salt and pepper, cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
- Add remaining oil to the pan. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
- Add frozen peas and carrots; cook for another 2 minutes until heated through.
- Push vegetables to one side of the pan and pour beaten eggs into the other side. Scramble eggs until just set.
- Add the cooked rice to the pan, breaking up any clumps. Stir-fry everything together.
- Return shrimp to the pan. Add soy sauce and oyster sauce, mixing well to evenly coat.
- Cook for another 2-3 minutes, stirring frequently, until everything is heated through.
- Remove from heat and stir in sliced green onions.
- Serve hot, optionally garnished with extra green onions or sesame seeds.
Notes
- Use day-old rice for best texture to avoid mushy fried rice.
- Feel free to add other vegetables like bell peppers or bean sprouts.
- Adjust soy sauce to taste for saltiness.
- For extra flavor, add a splash of sesame oil at the end.
- Leftovers store well in the fridge for 2-3 days and reheat quickly in a skillet.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg