Shrimp Fried Rice
This Shrimp Fried Rice is a flavorful, easy recipe loaded with tender shrimp, vegetables, and fluffy rice. Perfect for a quick Asian stir-fry dinner at home!
Ingredients
- 3 cups cooked jasmine rice preferably day-old, cooled
- 1 pound large shrimp peeled and deveined
- 2 tablespoons vegetable oil or canola oil
- 2 eggs lightly beaten
- 1 cup frozen peas and carrots mix
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 stalks green onions (scallions) sliced
- 3 tablespoons soy sauce low-sodium
- 1 tablespoon oyster sauce optional for depth
- 1 teaspoon toasted sesame oil
- Salt and pepper to taste
Instructions
- Cook and cool jasmine rice ahead of time; peel and devein shrimp, dice onion, mince garlic, and beat eggs so everything’s ready to go.
- Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Scramble beaten eggs until just set, then transfer to a plate.
- Add remaining oil, then shrimp. Season with salt and pepper, cooking about 1 minute per side until pink and opaque, then set aside.
- Reduce heat to medium, add onion and garlic. Stir-fry 1–2 minutes until the onion is translucent and fragrant.
- Add peas and carrots mix, cooking 2–3 minutes until tender-crisp for vibrant color and texture.
- Increase heat to high, add cooled rice, and break up any clumps. Stir-fry to coat grains evenly with oil and aromatics.
- Drizzle soy sauce, oyster sauce, and sesame oil over rice. Stir-fry for another minute to let flavors meld.
- Return eggs and shrimp to the pan, add green onions, and toss gently until everything is heated through and combined.
- Taste and adjust seasoning with salt or pepper. Garnish with extra scallions or sesame seeds, then serve piping hot.
Notes
For best results, use day-old rice, adjust soy sauce to taste, and keep ingredients prepped for smooth stir-frying; leftovers store well up to 4 days in the fridge.
Nutrition
Calories: 350kcal
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