Shrimp Fried Rice
A quick and easy homemade shrimp fried rice featuring tender shrimp, fluffy rice, and vibrant veggies in a savory Asian stir-fry—perfect for weeknight dinners or meal prep!
Ingredients
- 2 cups cooked jasmine rice preferably day-old
- 1 lb medium shrimp peeled and deveined
- 2 tablespoons low-sodium soy sauce Kikkoman works great
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil canola or avocado
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 medium carrot diced
- 1/2 cup frozen peas thawed
- 2 large eggs lightly beaten
- 2 green onions sliced, whites and greens separated
- salt and pepper to taste
Instructions
- Warm the vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
- Add shrimp, season with salt and pepper, and stir-fry for 1-2 minutes per side until just pink; transfer to a plate.
- Reduce heat to medium, pour in beaten eggs, gently scramble until mostly set, then remove and set aside with the shrimp.
- Drizzle in sesame oil, then add garlic and ginger; cook 30 seconds until fragrant.
- Toss in carrot and peas, stir-frying 2-3 minutes until veggies are tender-crisp.
- Add rice, soy sauce, and the cooked shrimp and eggs; stir constantly, breaking up any clumps of rice.
- Stir in the white parts of the green onions, heat through for another minute, then sprinkle on the green tops.
Notes
Leftovers keep well in the fridge for up to 3 days; reheat with a splash of oil over medium heat for best texture.
Nutrition
Calories: 350kcal
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