Description
A quick and delicious shrimp fried rice packed with vibrant flavors, perfect for busy weeknights.
Ingredients
Scale
- 2 cups day-old cooked rice
- 1 tablespoon vegetable oil
- 2 eggs, beaten
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup medium raw shrimp, peeled and deveined
- 1/2 cup diced carrots
- 1/2 cup green peas
- 1/4 cup sliced green onions
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Prepare all ingredients ahead of time: chop vegetables, beat the eggs, and pat the shrimp dry.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside.
- If the pan is dry, add a little more oil. Sauté garlic and ginger for about 30 seconds, until fragrant.
- Add the shrimp to the pan and cook for 2–3 minutes per side until they turn pink and are fully cooked. Remove and set aside.
- Stir-fry the diced carrots, green peas, and green onions until slightly tender, about 2 to 3 minutes.
- Add the cooked rice, breaking up any clumps gently, and stir well with the sautéed vegetables.
- Pour in soy sauce and sesame oil, mixing thoroughly.
- Return the cooked shrimp and scrambled eggs to the pan. Toss everything together until heated through.
- Taste and adjust seasoning as needed. Serve hot.
Notes
Use day-old rice for the best texture. Feel free to customize with different proteins or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg
Keywords: shrimp fried rice, quick meal, Asian cuisine, easy recipe, weeknight dinner