Shrimp Fried Rice
Servings
1
servingsPrep time
4
minutesCooking time
12
minutesCalories
550
kcalHere’s a quick, simplified take on a beloved carryout dish.
I prefer using smaller shrimp to enhance the shrimp-to-rice ratio.
The toasted sesame oil really elevates the flavor!
Ingredients
2 tbsp. of vegetable oil
10 thawed, uncooked, peeled, and deveined shrimp (50-60 count)
1/2 cup of cornstarch
2 large eggs, beaten
1 scallion, chopped (keep green stems and white bottoms separate)
1 cup of cooked, cold white rice
1/2 cup of thawed frozen vegetables (peas and carrots recommended)
Low-sodium soy sauce to taste
A drizzle of toasted sesame oil
Salt and pepper are used for seasoning.
Directions
- Warm a non-stick sauté pan on medium-low heat for two minutes.
- Add one tablespoon of vegetable oil to the pan and heat for one minute, until it’s hot but not smoking.
- Season the shrimp with salt and pepper, then toss them in cornstarch for a complete coating.
Transfer the shrimp to the pan and sauté for one minute. Flip them over and sauté for another minute until they are just cooked through. Then, take the shrimp out of the pan. - Add the beaten eggs to the pan and scramble until they are just cooked, ensuring they do not dry out. Then, remove the eggs from the pan.
- Add remaining 1 tbsp. vegetable oil to the pan, allow to warm 1 minute, then add the onion whites. Sauté 1 minute.
- Add one cup of cooked white rice, stir, and continue cooking for three minutes until the rice starts to turn golden.
- Add 1/2 cup of peas and carrots and continue to cook for 2 minutes.
- Add the shrimp and eggs back into the pan. Stir well and finish with a few dashes of soy sauce and sesame oil.
- Garnish the dish with the green parts of the scallions. Have soy sauce and sesame oil available if you prefer additional flavor.
