Shrimp Fried Rice
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 4 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil (divided)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Prepare the Shrimp:
- Season the shrimp with a pinch of salt and pepper.
- Cook the Shrimp:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook until it becomes translucent, about 2-3 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Rice and Vegetables:
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the peas and carrots.
- Scramble the Eggs:
- Push the rice mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the rice.
- Season the Fried Rice:
- Add the cooked shrimp back to the skillet. Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to combine all the ingredients and heat through.
- Garnish and Serve:
- Remove the skillet from heat and stir in the sliced green onions. Taste and adjust seasoning with salt and pepper if needed.
- Serve:
- Serve the shrimp fried rice hot, garnished with additional green onions if desired.
Nutritional Information (per serving):
- Calories: 400
- Protein: 26g
- Carbohydrates: 40g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 220mg
- Sodium: 920mg
- Fiber: 3g
- Sugar: 3g
Enjoy your homemade Shrimp Fried Rice! This dish is versatile and can be adapted with other vegetables or proteins as desired.
