Description
This Shrimp Fried Rice is a better-than-takeout dinner made in one skillet in under 20 minutes. Plump shrimp, fluffy rice, scrambled eggs, and vegetables tossed in sesame oil and soy sauce.
Ingredients
Scale
- 1 lb large shrimp (raw, peeled and deveined)
- 3 large eggs, lightly beaten
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 cups cooked rice
- 3 tbsp soy sauce
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup frozen peas and diced carrots blend
- Green onions, sliced
Instructions
- Step: Heat 2 tablespoons vegetable oil and 2 tablespoons sesame oil in a large skillet over medium-high heat.
- Step: Add 1 pound raw large shrimp (peeled and deveined) and 1/2 cup frozen peas and diced carrots blend to the skillet. Sauté for 3–5 minutes, until the vegetables are softened and the shrimp are pink and cooked through.
- Step: Remove the shrimp and vegetable mixture from the skillet and transfer to a plate.
- Step: Pour 3 lightly beaten large eggs into the skillet and scramble until cooked. Push the eggs to one side of the skillet.
- Step: Add 4 cups cooked rice, 3 tablespoons soy sauce, 1 teaspoon salt, and 1 teaspoon pepper to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the rice is slightly browned and evenly coated with the seasonings.
- Step: Stir in the cooked shrimp, vegetables, and scrambled eggs.
- Step: Cook for another 2–3 minutes, stirring, until everything is heated through.
- Step: Top with sliced green onions and serve warm.
Notes
Use cold day-old rice to prevent mushiness. Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 1 g
- Sodium: 1547 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 272 mg
Keywords: shrimp fried rice, easy dinner, budget meals, Chinese cuisine, one-skillet meal