Description
A flavorful and easy-to-make shrimp fried rice with tender shrimp, fluffy eggs, and vegetables all tossed together with fragrant jasmine rice. Perfect for a quick weeknight meal that’s better than takeout!
Ingredients
Scale
- 2 cups cooked jasmine rice (day-old preferred)
- 1/2 lb medium shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1/2 cup frozen peas and carrots mix
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp white pepper
- 1/2 tsp sugar
Instructions
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside.
- Add remaining oil to the wok. Pour in beaten eggs and scramble until just set. Break into small pieces.
- Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Add frozen vegetables and cook for 1 minute. Then add rice, breaking up any clumps.
- Add soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Toss everything together.
- Return shrimp to the wok and stir-fry for another minute until everything is well combined and heated through.
- Garnish with remaining green onions and serve immediately.
Notes
- Day-old rice works best as it’s less sticky
- For extra flavor, add a splash of fish sauce
- Substitute chicken or tofu for shrimp if preferred
- Add a pinch of MSG for authentic restaurant-style flavor
- Double all sauces if you like it extra flavorful
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg