Shrimp Fried Rice
A delicious and versatile dish combining succulent shrimp, colorful vegetables, and flavorful rice!
Equipment
- Large Skillet or Wok
- Large Pot
Ingredients
- 1 pound large shrimp peeled and deveined
- to taste salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 small white onion chopped
- 1 cup frozen peas and carrots thawed
- 3 large eggs beaten
- 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 over medium heat.
- Add vegetable oil and shrimp. Season with salt and pepper. Cook for 3-5 minutes until shrimp are pink and opaque. Remove from skillet.
- In the same skillet, add chopped onion and thawed peas and carrots. Sauté for 3-5 minutes until tender.
- Push vegetables to one side and pour beaten eggs into the empty side. Scramble until fully cooked, then mix with vegetables.
- Increase heat to medium-high. Add cooked rice and cooked shrimp to the skillet. Stir in soy sauce and sesame oil, mixing everything well.
- Taste and adjust seasoning as needed.
- Garnish with chopped green onions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.