Shrimp Fried Rice

• 2 cups cooked and cooled rice
• 12 oz shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots mix
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• Optional: 1 teaspoon sriracha

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and curled, about 2 minutes per side. Remove and set aside.
2. 2 In the same skillet, add the remaining tablespoon of oil, then onion and garlic. Stir-fry until fragrant and softened, about 1 minute.
3. 3 Push the onion mixture to one side and add the beaten eggs. Scramble until just set, then mix with onions.
4. 4 Add the cooked rice, peas and carrots mix, soy sauce, sesame oil, and black pepper. Stir-fry until heated through and everything is well combined.
5. 5 Return the shrimp to the skillet, tossing to heat through.
6. 6 Garnish with sliced green onions and optional sriracha.
7. 7 Serve immediately.

Nutrition

Tips

• Use day-old rice for the best texture.
• Feel free to swap shrimp for chicken or tofu for a different protein or vegetarian option.
• Adjust the soy sauce to taste if you prefer a saltier or less salty dish.

Storage

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

Serving Suggestions

• Pair with a simple egg drop soup for a comforting meal.
• Serve with a side of kimchi for a tangy kick.

FAQ