Description
This Shrimp Fried Rice is a quick, one-pan meal packed with tender shrimp, fluffy rice, colorful vegetables, and savory Asian-inspired seasonings. It’s perfect for busy weeknights and tastes just like your favorite takeout.
Ingredients
- 2 cups cooked rice (preferably day-old and chilled)
- 1 lb (450 g) shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots
- 1 small onion, finely chopped (about 1/2 cup)
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, scramble the beaten eggs until just set. Remove and set aside with shrimp.
- Add remaining tablespoon of oil. Sauté onion for 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add peas and carrots and cook 2–3 minutes until heated through.
- Stir in cooked rice, breaking up clumps. Stir-fry 2–3 minutes until heated and lightly toasted.
- Return shrimp and eggs to the skillet and mix well.
- Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Toss until evenly coated and heated through.
- Garnish with chopped green onions and serve immediately.
Notes
- Day-old rice works best to prevent mushy texture.
- Do not overcook shrimp to avoid rubbery texture.
- Let rice sit briefly in the pan for light crisping before stirring.
- Adjust soy sauce and seasoning to taste.
- Use gluten-free soy sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 260 mg
