Simple Shrimp Fried Rice
A quick and flavorful dish combining shrimp, rice, and vibrant vegetables, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Wok or Non-Stick Skillet
- Mixing Bowl
Ingredients
Protein
- 1 pound Shrimp, peeled and deveined Fresh or frozen shrimp works well.
Rice
- 3 cups Cooked Rice Day-old rice is ideal for texture.
Vegetables
- 1 cup Diced Carrots Chopped into small pieces.
- 1 cup Peas
- 1 cup Diced Bell Peppers Any color bell pepper can be used.
Eggs
- 2 large Eggs Beaten and scrambled.
Seasonings
- 3 tablespoons Low-Sodium Soy Sauce Essential for flavor.
- 1 tablespoon Sesame Oil Add at the end for flavor.
- 1 handful Green Onions, chopped For garnish.
- 2 cloves Garlic, minced Sauté until fragrant.
Salt and Pepper
- Salt To taste.
- Pepper To taste.
Instructions
- Prepare all ingredients: peel and devein shrimp, cook and cool rice, and finely dice vegetables.
- Heat a large wok or non-stick skillet over medium-high heat and add sesame oil until shimmering.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
- Add diced vegetables to the pan and stir-fry for 3-4 minutes until tender but crisp.
- Push vegetables to one side, pour in beaten eggs, and scramble until just set. Mix with vegetables.
- Add cooked rice, breaking up clumps, and stir-fry for about 5 minutes until heated through.
- Pour soy sauce over rice and mix well. Adjust seasoning with salt and pepper.
- Return shrimp to the pan and fold into the rice. Cook for an additional 2 minutes.
- Remove from heat and sprinkle with chopped green onions before serving.
Notes
For variations, consider adding different proteins, vegetables, or sauces to customize the dish.