When you need dinner fast, this shrimp fried rice delivers big flavor with minimal effort. Day-old rice crisps up beautifully alongside plump shrimp and colorful vegetables. One pan, fifteen minutes, and everyone is happy.
Prep: 5 mins Cook: 10 mins Serves: 4
Ingredients
- 3 cups cooked and chilled rice
- 1 pound shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Heat one tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add the shrimp, season lightly, and cook for two minutes per side until pink, then remove.
- Pour the beaten eggs into the pan and scramble quickly, then set aside with the shrimp.
- Add the remaining oil and stir-fry the garlic, ginger, and frozen vegetables for two minutes.
- Add the chilled rice and press it into the pan to crisp for a minute before tossing.
- Return the shrimp and eggs to the pan, then drizzle in the soy sauce and sesame oil.
- Toss everything together, fold in the green onions, and serve hot.
Tips
- Cold day-old rice fries up far better than fresh, which turns mushy.
- Have all your ingredients prepped before you start, as this cooks fast.
- Add a splash of sriracha or chili crisp for a spicy kick.