Shrimp and Veggie Fried Rice with Egg

• 2 cups cooked jasmine rice, chilled
• 8 oz shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1/2 cup frozen peas and carrots mix
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, chopped
• 1/2 tsp black pepper

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
2. 2 In the same skillet, add the remaining tablespoon of oil. Sauté onions until translucent.
3. 3 Add garlic and cook for another 30 seconds until fragrant.
4. 4 Push the onions to one side and pour in the beaten eggs. Scramble until just cooked. Mix with onions.
5. 5 Add the frozen peas and carrots, cooking until heated through.
6. 6 Stir in the cooked rice, breaking up any clumps. Add soy sauce and sesame oil, mixing well.
7. 7 Return the shrimp to the skillet, gently folding everything together.
8. 8 Sprinkle with black pepper and chopped green onions.
9. 9 Serve immediately.

Equipment

• Large skillet or wok

Variations

• Add a splash of hot sauce for a spicy kick.
• Substitute shrimp with diced chicken or tofu for a different protein.

Substitutions

• If you don't have jasmine rice, use any long-grain rice.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Pairs wonderfully with a light Asian-inspired slaw or a miso soup.

Nutrition

Tips

• Use day-old rice for best results; fresh rice can be too moist.
• Feel free to add other vegetables like diced bell peppers or corn.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet for best texture.

Serving Suggestions

• Serve with a side of steamed edamame or a simple cucumber salad.

FAQ