Description
Experience the delightful aroma and flavor of shrimp fried rice—a dish that brings comfort and joy to any table. With perfectly cooked shrimp mingling with vibrant veggies and fluffy rice, this recipe is a quick solution for busy weeknights or relaxed brunches. In just under 30 minutes, you can create a colorful meal that’s both satisfying and customizable, making it a hit with family and friends.
Ingredients
Scale
- 2 cups cooked day-old rice
- 1 lb large peeled shrimp
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2 large eggs
- 3 tbsp low-sodium soy sauce
- 2 green onions (chopped)
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for cooking)
Instructions
- Prepare all ingredients by chopping vegetables finely and thawing shrimp if frozen.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook until pink and opaque (about 3-4 minutes). Remove from pan.
- Sauté mixed vegetables in the same pan for about 2-3 minutes until tender.
- Push veggies aside; pour whisked eggs into the pan and scramble until just set.
- Fold in cooked rice and soy sauce; stir-fry for another 3-4 minutes until heated through.
- Drizzle sesame oil over the dish and sprinkle chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 220mg