A quick and easy shrimp fried rice recipe that combines simple ingredients into a delicious homemade stir fry.
Course Main Course
Keyword Shrimp Fried Rice
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1lbmedium shrimppeeled and deveined
3cupscooked jasmine rice
¼large Vidalia onionchopped
2cloves of minced garlic
1cupfrozen peas and carrots
In a large skillet or wok, add 1 tsp vegetable oil to pan, then add shrimp and cook for 2-3 mins, seasoning with a little salt/pepper and flipping halfway through. Don't overcook. Set shrimp aside but leave oil/remnants in the pan.
Add other 2 teaspoons of vegetable oil, plus onion and garlic. Cook until onions are soft, about 2-3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1-2 minutes.
Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
Add cooked shrimp back to the pan.
Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro (optional).
Tip: To reheat leftovers, microwave covered with broth or water to rehydrate rice.