Shrimp Fried Rice
Shrimp fried rice – the easiest shrimp fried rice recipe, takes only 20 mins from prep to dinner table. Healthier and a zillion times better than takeout.
Servings: 2 people
Calories: 368kcal
Ingredients
- 3 cups leftover steamed rice chilled in fridge overnight
- 3 tablespoons oil
- 2 large eggs lightly beaten
- 2 cloves garlic minced
- 8 oz (230g) shrimp, shelled and deveined
- 1 cup frozen mixed vegetables defrost
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 dashes ground white pepper or black pepper
- salt to taste
Instructions
- Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.
- Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces.
- Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
- Add the rice and stir-fry continuously. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked, and the rice are lightly toasted and well "fried." Add the eggs, stir to combine well with the rice. Dish out and serve immediately.
Nutrition
Serving: 2people | Calories: 368kcal | Carbohydrates: 97g | Protein: 31g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 306mg | Sodium: 1496mg | Fiber: 4g