Description
A delicious and easy shrimp fried rice recipe, perfect for using up leftover rice.
Ingredients
Scale
- 3 cups cooked white rice (day-old, cold rice works best)
- 1 lb medium shrimp (peeled and deveined)
- 2 tbsp vegetable oil (divided)
- 2 large eggs (lightly beaten)
- 1 cup frozen peas and diced carrots (thawed)
- 3 green onions (sliced)
- 2 cloves garlic (minced)
- 2 tbsp soy sauce (plus more to taste)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- salt and pepper (to taste)
Instructions
- Prepare all ingredients and ensure the rice is cold and separated.
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add shrimp, season, and cook 1–2 minutes per side until pink. Remove and set aside.
- Add a little more oil, pour in eggs, and scramble gently. Push to one side of the pan.
- Add garlic, peas, and carrots; stir-fry 2–3 minutes until tender.
- Add rice, soy sauce, oyster sauce, and sesame oil. Stir-fry to coat evenly.
- Return shrimp and eggs, toss everything together, and cook for another 1–2 minutes.
- Garnish with green onions and serve hot.
Notes
- Using day-old rice that has been chilled helps prevent the rice from becoming mushy.
- You can customize the vegetables based on what you have available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg