Description
Simple and easy to make shrimp fried rice with tender shrimps and loads of veggies. Ready in 30 minutes
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb medium raw shrimp, peeled and deveined
- 1 cup frozen peas and carrots
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 4 eggs, beaten
- 3 cups cooked rice, cooked and cooled
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons green onion, chopped
Instructions
- Step: To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
- Step: To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Step: Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
- Step: Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Step: Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Notes
Use cooked and cooled long-grain rice to avoid a mushy texture. Scramble the eggs separately from the vegetables to ensure they firm up correctly. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 1 g
- Sodium: 1567 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 307 mg
Keywords: shrimp fried rice, healthy fried rice, easy dinner, Chinese cuisine, quick meals