Shrimp Fried Rice
A delightful and satisfying dish combining succulent shrimp with fluffy rice and vibrant vegetables, perfect for any meal!
Equipment
- Large non-stick skillet
- Mixing Bowls
- Spatula
Ingredients
- 1 lb uncooked shrimp (26-30 count), peeled and deveined
- 1 tsp corn starch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp light olive oil or canola oil
- 4 large eggs beaten
- 1/4 cup green onion finely chopped
- 5 cups leftover chilled white rice
- 12 oz frozen carrots and peas thawed
- 2 Tbsp soy sauce or coconut aminos to taste
- 1 1/2 tsp sesame oil
Instructions
- In a medium bowl, mix shrimp with cornstarch, salt, and pepper. Let it rest at room temperature for about 10 minutes.
- Heat a large non-stick skillet over medium-high heat. Once hot, add 2 tablespoons of oil.
- Add marinated shrimp in a single layer and cook for about 1 minute per side until opaque. Remove shrimp and set aside.
- In the same skillet, add beaten eggs and scramble until cooked. Remove and set aside.
- Wipe the skillet clean and add remaining oil. Toss in chopped green onions and sauté for 30 seconds.
- Add chilled rice, spreading it evenly in the pan. Cook undisturbed for 1-2 minutes until slightly crispy.
- Stir and sauté for another 1-2 minutes. Drizzle soy sauce and sesame oil, then add thawed vegetables. Mix well.
- Add cooked shrimp and eggs back to the skillet. Stir to combine and heat through.
- Serve hot, garnished with additional green onions if desired.
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Notes
Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 4 days.