Description
Whip up delicious shrimp fried rice in just 15 minutes with this easy takeout hack. Perfect for a quick weeknight meal, this recipe brings the flavor of your favorite Chinese restaurant right to your kitchen.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound cooked rice, cold
- 8 ounces shrimp, peeled and deveined
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until cooked through. Remove from skillet and set aside.
- Add the shrimp to the hot skillet and cook for 2-3 minutes, until pink and cooked through. Remove from skillet and set aside with the eggs.
- Add the frozen mixed vegetables to the skillet and stir-fry for 2-3 minutes until tender-crisp.
- Add the cold cooked rice to the skillet. Break up any clumps and stir-fry for 3-4 minutes until heated through.
- Return the cooked shrimp and scrambled eggs to the skillet.
- Pour in the soy sauce and sesame oil. Stir well to combine everything.
- Cook for another 1-2 minutes, stirring constantly, until everything is well mixed and heated through.
- Serve immediately.
Notes
- Using cold, day-old rice is key for the best fried rice texture.
- Feel free to add other vegetables like chopped onions, bell peppers, or broccoli.
- Adjust soy sauce to your taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 150mg