Description
A quick and flavorful Shrimp Fried Rice packed with tender shrimp, vegetables, and fluffy rice, all stir-fried to perfection.
Ingredients
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- 2 tablespoons vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old)
- 2 eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Add remaining oil to the skillet, then add garlic and cook for 30 seconds.
- Add the beaten eggs and scramble until just set. Push to the side of the pan.
- Add peas, carrots, and green onions. Cook for 2-3 minutes.
- Stir in the rice, breaking up any clumps, and cook for another 2-3 minutes.
- Add soy sauce, oyster sauce, and sesame oil. Stir well to combine.
- Return shrimp to the skillet and toss everything together until heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use cold, day-old rice for the best texture.
- Customize with your favorite vegetables like bell peppers or corn.
- Adjust soy sauce to your taste preference.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 185mg