Shrimp Fried Rice
A delectable and savory dish featuring succulent shrimp, fluffy rice, and fresh vegetables, all stir-fried to perfection.
Nutrition
Calories: 400cal
Carbohydrate: 55g
Protein: 20g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably cold)
- 2 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 1 small onion, chopped
- 3 green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Gather all your ingredients and have them prepped and ready before starting to cook.
- In a large non-stick skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat.
- Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, until they’re pink and opaque. Remove them from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté for 2 minutes until slightly translucent.
- Push the onions to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.
- Mix the scrambled eggs with the onions. Add the garlic and cook for about 30 seconds until fragrant.
- Add the cold cooked rice, peas, and carrots to the skillet. Stir well to combine all the ingredients.
- Return the shrimp to the skillet. Pour in the soy sauce and oyster sauce. Stir until everything is well-coated and heated through. Season with salt and pepper to taste.
- Remove the skillet from the heat. Stir in the sliced green onions.
- Serve the shrimp fried rice hot, with lemon wedges on the side if desired.
