Shrimp Fried Rice
A quick and delicious meal featuring succulent shrimp, colorful veggies, and perfectly cooked jasmine rice, making it a versatile option for any occasion.
Ingredients
Main Ingredients
- 1 cup cooked jasmine rice (preferably day-old) Day-old rice is recommended for the best texture.
- ½ lb shrimp, peeled and deveined
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil For cooking, additional may be needed.
- 1 egg lightly beaten
- ½ cup frozen peas and carrots
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ginger, minced
- ½ tsp salt Or to taste.
- ¼ tsp black pepper
- 2 green onions chopped (for garnish)
- ½ tsp red pepper flakes Optional for spice.
Instructions
Preparation
- Rinse the shrimp thoroughly under cold water and pat them dry with a paper towel.
- Ensure the rice is cooked and cooled in advance; day-old rice works best.
Cooking
- Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat.
- Add shrimp, lightly seasoning with salt and black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Add beaten egg to the same pan and scramble until fully cooked. Remove and set aside with the shrimp.
- Add remaining vegetable oil, and sauté chopped onions, garlic, and ginger for about one minute until fragrant.
- Toss in frozen peas and carrots and stir-fry for about two minutes until tender.
- Push vegetables to one side of the pan. Add cold jasmine rice and break up clumps. Stir-fry for 2-3 minutes.
- Drizzle soy sauce and sesame oil over the rice mixture, mixing well to coat evenly.
- Add the cooked shrimp and scrambled egg back into the pan, mixing everything together. Cook for an additional 1-2 minutes.
- Remove from heat and garnish with chopped green onions and red pepper flakes if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or on stovetop.