Description
A delicious and easy recipe for Shrimp Fried Rice with Vegetables, perfect for a quick meal.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound large shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and cook for 3-4 minutes until they are tender.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the skillet, followed by the cooked shrimp. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir everything together until well combined and heated through.
- Season with salt and pepper to taste. Stir in the sliced green onions just before serving.
- Serve hot, garnished with additional green onions if desired.
Notes
- For added flavor, marinate the shrimp in a mixture of soy sauce and garlic for 15 minutes before cooking.
- Substitute the shrimp with chicken, tofu, or your favorite protein for a different twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg