Description
A delicious and savory shrimp fried rice dish packed with fresh vegetables, succulent shrimp, and aromatic seasonings for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup frozen peas and carrots
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare Ingredients:
- Ensure all ingredients are ready: rice, shrimp, chopped vegetables, and mixed sauces.
- Cook Shrimp:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- Cook Aromatics:
- In the same wok, add remaining vegetable oil. Sauté onion, garlic, and ginger until fragrant, about 2 minutes.
- Add Vegetables:
- Add frozen peas and carrots, cook for another 3-4 minutes until tender.
- Scramble Eggs:
- Push the vegetables to the side of the wok. Add beaten eggs to the empty side and scramble until fully cooked, then mix with the vegetables.
- Combine Ingredients:
- Add the cooked rice to the wok, breaking up any clumps. Stir in soy sauce and oyster sauce, mixing well.
- Add Shrimp:
- Return the cooked shrimp to the wok. Stir-fry for an additional 2-3 minutes until everything is well combined and heated through.
- Finish with Sesame Oil:
- Drizzle with sesame oil and garnish with sliced green onions. Adjust seasoning with salt and pepper if needed.
Notes
- Day-old Rice: Using day-old rice prevents the dish from becoming mushy.
- High Heat: Cooking over high heat helps achieve the desired texture and flavor.
- Vegetable Variations: Feel free to add other vegetables like bell peppers or bean sprouts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Fat: 10g
- Protein: 22g