Description
Better Than Takeout Shrimp Fried Rice — a flavorful one-pan shrimp fried rice with shrimp, veggies, and eggs, ready in under 30 minutes.
Ingredients
- 1 pound large shrimp, peeled and deveined
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 small chopped white onion
- 1 cup frozen peas and carrots, thawed
- 3 beaten eggs
- 3 cups cooked rice
- 3 tablespoons soy sauce, more or less to taste
- 2 tablespoons chopped green onions
Instructions
- Preheat a large skillet or wok to medium heat. Add vegetable oil and shrimp; season with salt and pepper. Cook 3‑5 minutes until shrimp are just cooked through, pink. Remove shrimp and set aside.
- In the same skillet, add chopped onion and thawed peas & carrots. Cook for 3‑5 minutes until vegetables are tender.
- Push vegetables to one side of the skillet; pour beaten eggs into the other side. Scramble the eggs and then mix them with the cooked vegetables.
- Turn heat to medium‑high. Add cooked rice and the cooked shrimp back into the skillet. Pour in soy sauce and sesame oil. Stir until everything is heated through and combined. Adjust salt and pepper to taste. Garnish with chopped green onions.
Notes
- For best texture, use cold rice (preferably day‑old). If you use freshly cooked rice, spread on a sheet pan and chill ~30 minutes (or 15 minutes in the freezer) before using.
- Store in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in an oiled skillet or wok; add a splash of soy sauce if the dish seems dry to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 219 kcal
- Sugar: 1 g
- Sodium: 736 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 133 mg
