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
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 and use the back of a spoon to gently break up any lumps. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat and add the eggs. Use a spatula to break the eggs into small pieces as they cook.
- Reheat the wok or skillet with the remaining oil over high heat. Once the oil is hot, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp, and when they begin to cook, add the mixed vegetables and stir quickly a few times.
- Add the rice and stir-fry continuously. Then, add the soy sauce, oyster sauce, and pepper, continuing to stir-fry until the shrimp are fully cooked and the rice is lightly toasted and well-fried. Add the eggs and stir to combine thoroughly 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