Shrimp Fried Rice (Print)
Flavor-packed shrimp fried rice with tender shrimp and a mix of veggies. Ready in a flash—15 minutes!
# Ingredients:
→ Oils
01 -
2 tbsp of vegetable or canola oil
02 -
2 tbsp sesame oil
→ Main Ingredients
03 -
4 cups of already cooked rice
04 -
1/2 cup of frozen corn kernels
05 -
1 cup of a mix of frozen diced carrots and peas
06 -
1 pound of medium to large shrimp, cleaned (15-20 pieces)
→ Aromatics & Seasonings
07 -
2 to 3 minced garlic cloves
08 -
1/2 teaspoon of powdered ginger
09 -
3 eggs whisked lightly
10 -
3 to 4 tablespoons of light soy sauce (low sodium)
11 -
1/2 teaspoon each of black pepper and salt
12 -
2 to 3 chopped green onions
# Steps:
01 -
Warm up the oils in a big skillet, toss in the shrimp, and stir around for about 3 minutes. Once done, take them out and place aside.
02 -
In the same pan, dump in the frozen veggies and let them cook for 2 minutes until they're nice and tender.
03 -
Mix in the garlic and ginger, letting them heat up for a minute.
04 -
Slide the veggies to one side of the pan and crack in the eggs, scrambling them in the empty space.
05 -
Throw in the shrimp, rice, green onions, soy sauce, salt, and pepper. Toss everything for a couple of minutes until warmed up and mixed well.
# Notes:
01 -
Shortcut option: use pre-cooked rice pouches.
02 -
Stays fresh in the fridge for up to 5 days.
03 -
Freezable for a maximum of 4 months.