Description
Shrimp Fried Rice is a classic Asian-inspired dish featuring tender shrimp, fluffy rice, and a medley of vegetables stir-fried in a savory soy-based sauce. It’s quick, easy, and perfect for a weeknight meal.
Ingredients
Units
Scale
- 2 cups cooked and cooled rice (preferably day-old)
- 1/2 lb (225g) shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
- Add the remaining oil to the skillet. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside.
- In the same pan, sauté garlic, carrots, and peas for 2-3 minutes until tender.
- Add the cooked rice and stir-fry for another 2 minutes, breaking up any clumps.
- Return the shrimp and eggs to the pan. Pour in soy sauce, oyster sauce, sesame oil, black pepper, and salt. Stir well to combine.
- Cook for another 2-3 minutes, ensuring everything is heated through.
- Garnish with chopped green onions and serve hot.
Notes
- Use day-old rice for the best texture. Fresh rice tends to be too soft and sticky.
- Adjust the soy sauce and seasoning based on your preference.
- Add extra vegetables like bell peppers or corn for more variety.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: ~350 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg