Description
Delicious Shrimp Fried Rice is a quick, flavorful one-pan meal featuring tender shrimp, cold jasmine rice, colorful vegetables, scrambled eggs, and a savory garlic soy sauce, perfect for a satisfying and easy dinner.
Ingredients
Shrimp and Rice
- 1 lb (450 g) shrimp, peeled and deveined
- 3 cups cooked cold jasmine rice
Vegetables and Aromatics
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp grated ginger
Others
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- Salt and black pepper, to taste
Instructions
- Heat the oil: Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Cook the shrimp: Add shrimp to the skillet and cook for 2–3 minutes per side until they turn pink and are cooked through. Remove shrimp from the pan and set aside.
- Scramble the eggs: Add the remaining 1 tablespoon of oil to the pan, pour in beaten eggs, and scramble them until just set. Transfer eggs to a plate and set aside.
- Sauté aromatics: In the same pan, sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Cook vegetables: Add frozen peas and carrots to the pan and cook for 2–3 minutes until heated through and slightly tender.
- Add rice and sauce: Stir in the cold jasmine rice, soy sauce, and sesame oil, mixing well to combine all ingredients evenly.
- Combine shrimp and eggs: Return the cooked shrimp and scrambled eggs to the pan and toss everything together to warm through and blend flavors.
- Garnish and serve: Sprinkle sliced green onions on top and serve the shrimp fried rice hot for a delicious meal.
Notes
- Using day-old rice helps achieve the best texture by preventing sogginess.
- For extra vegetables, add diced bell peppers or shelled edamame to the stir-fry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-Inspired
