Shrimp Fried Rice is a quick and flavorful dish packed with juicy shrimp, veggies, and fluffy rice, stir-fried in a savory sauce. Perfect for a weeknight meal or as a delicious way to use leftover rice!
Ingredients:
- 2 cups cooked cold rice (preferably day-old)
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, chopped (for garnish)
Instructions:
Prepare the Ingredients:
- Pat the shrimp dry and season lightly with salt and pepper.
- Break up the cold rice with a spoon to avoid clumps.
Cook the Shrimp:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the pan and set aside.
Sauté the Vegetables:
- Add the remaining 1 tablespoon of oil to the pan.
- Sauté garlic, onions, carrots, and peas for 2-3 minutes until softened.
Scramble the Eggs:
- Push the veggies to one side of the pan. Pour in the beaten eggs and scramble until fully cooked.
Stir-Fry the Rice:
- Add the cold rice and cooked shrimp back to the pan.
- Pour in the soy sauce, sesame oil, and black pepper, stirring well to coat everything evenly.
Finish and Serve:
- Stir-fry for another 2-3 minutes until the rice is heated through.
- Garnish with chopped green onions and serve hot!
Tips:
- Cold rice works best because it doesn’t clump—freshly cooked rice can become mushy.
- Swap shrimp with chicken, beef, or tofu for variations.
- For extra flavor, add a splash of oyster sauce or a pinch of red pepper flakes.
