Shrimp Fried Rice
Tender shrimp, golden grains, and crisp veggies tossed together in a hot wok for a quick, healthy homemade meal. This vibrant dish is loaded with protein and perfect for busy weeknights.
Ingredients
- 3 cups cooked jasmine rice day-old preferred
- 8 oz shrimp peeled and deveined
- 2 eggs lightly beaten
- 1 cup frozen peas & carrots mix
- 1/2 cup diced yellow onion
- 3 cloves garlic minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil
- 2 green onions thinly sliced
- Salt & pepper to taste
- Red pepper flakes or chili oil optional, for heat
Instructions
- Heat your wok or large nonstick skillet. Prep shrimp, beat eggs, and chop veggies.
- Cook eggs in oil until set. Transfer to a plate.
- Cook shrimp until pink and opaque. Remove from pan.
- Sauté onion, garlic, peas, and carrots until tender.
- Add rice to veggies, then soy sauce and oyster sauce. Stir-fry until well-coated.
- Add shrimp and eggs back to the pan. Drizzle sesame oil, sprinkle green onions, adjust seasoning.
- Scoop onto plates, garnish with green onions. Enjoy warm!
Notes
Use day-old rice for best texture. Customize with different proteins and veggies. Leftovers can be stored in the fridge for up to 3 days or frozen for longer.
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