Description
The vibrant colors of this Shrimp Fried Rice make it as visually appealing as it is delicious. The combination of perfectly cooked shrimp, tender vegetables, and aromatic sesame oil creates a dish bursting with flavor.
This recipe is an excellent way to use leftover rice and is highly customizable to suit your taste. Whether you’re cooking for a family dinner or prepping a quick meal, this dish is sure to please seafood lovers and fried rice enthusiasts alike.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 cup frozen peas
- 1 cup frozen carrots
- 1/2 cup frozen corn
- 2 cloves garlic, minced
- 3 eggs, lightly beaten
- 4 cups cooked rice, chilled or leftover
- 1/2 cup green onions, thinly sliced
- 3 tablespoons low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Heat olive oil and sesame oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the frozen peas, carrots, and corn. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 1 minute until fragrant. Push the vegetables to one side of the skillet.
- On the other side, pour in the beaten eggs and scramble until cooked through. Mix eggs into the vegetables.
- Add the cooked shrimp, rice, and green onions to the skillet. Stir well to combine.
- Drizzle with soy sauce, season with salt and pepper, and stir-fry for another 3–4 minutes until heated through. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes