Description
Make this easy, better-than-takeout shrimp fried rice in one skillet. It is quick enough for a weeknight dinner and uses leftover rice for the best texture.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 cups cold, cooked white rice (day-old is best)
- 1 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 scallions, sliced for garnish
Instructions
- Heat the 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. Remove the shrimp and set aside.
- Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
- Pour the beaten eggs into the skillet. Scramble quickly until just set, then break into small pieces.
- Add the cold rice and frozen vegetables to the skillet. Break up the rice with your spatula and stir-fry for 3-4 minutes until heated through.
- Return the cooked shrimp to the pan.
- Pour the soy sauce, oyster sauce, and sesame oil over the rice mixture. Toss everything together well to coat evenly. Cook for 1 minute more.
- Remove from heat. Garnish with sliced scallions before serving immediately.
Notes
- Using cold, day-old rice prevents the fried rice from becoming mushy.
- Adjust soy sauce amount based on your preference for saltiness.
- For extra flavor, you can add a splash of rice vinegar at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg