Description
A quick stir-fried rice dish featuring chopped shrimp, mixed with vegetables and eggs for a flavorful meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound medium shrimp, peeled, deveined, and chopped
- 2 cups cooked white rice, preferably day-old
- 1 cup frozen peas and carrots, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chopped shrimp to the skillet and stir-fry for 2-3 minutes until pink and cooked through; remove and set aside.
- In the same skillet, add onion and garlic; stir-fry for 1-2 minutes until softened.
- Push the vegetables to one side and add the beaten eggs to the other side; scramble until just set.
- Add peas and carrots, cooked rice, soy sauce, and sesame oil; stir to combine.
- Return the shrimp to the skillet and mix everything together, cooking for another 2 minutes until heated through.
- Season with salt and pepper to taste, then serve immediately.
Notes
Use cold rice for the best texture to prevent sticking. Customize with your favorite vegetables or add chili for spice.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g