Shrimp Fried Rice with Vegetables

• 2 cups cooked jasmine rice, chilled
• 1 tablespoon vegetable oil
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 cup diced green onions
• 12 ounces shrimp, peeled and deveined
• 3 large eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Salt to taste
• Black pepper to taste
• 2 tablespoons sesame seeds (optional)

Steps

1. 1 Heat oil in a large skillet or wok over medium-high heat.
2. 2 Add carrots, peas, and bell pepper, sauté for 2 minutes.
3. 3 Stir in garlic and ginger, cook for another minute.
4. 4 Push vegetables to one side, pour beaten eggs into the pan, and scramble until just set.
5. 5 Add shrimp to the pan, cook until pink and curled, about 2 minutes.
6. 6 Add cooked rice to the skillet, breaking up any clumps with a spatula.
7. 7 Stir in soy sauce and oyster sauce, toss to combine.
8. 8 Fold in green onions and cook for another 2 minutes until everything is heated through.
9. 9 Season with salt and pepper to taste.
10. 10 Garnish with sesame seeds if desired, and serve immediately.

Equipment

• large skillet or wok
• spatula

Variations

• Add diced ham or chicken for extra protein.
• Use snow peas instead of bell peppers for a different texture.

Substitutions

• Substitute shrimp with tofu for a vegetarian option.
• Use coconut aminos instead of soy sauce for a gluten-free alternative.

Pairings

• Serve with a cold beer or a glass of dry riesling.

Nutrition

Tips

• Use day-old rice for best results as it's drier and less sticky.
• For a spicier kick, add a dash of chili oil or sriracha.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to retain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of kimchi for a tangy contrast.
• Pair with a simple cucumber salad.

FAQ