Description
A quick and nutritious version of shrimp fried rice suitable for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup raw shrimp, peeled and deveined
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas and corn mix
- 2 cloves garlic, minced
- 3 cups cooked, cold day-old white rice
- 2 large eggs, lightly beaten
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
- Add onion, carrots, and peas/corn mix to the skillet. Cook until vegetables soften, about 5 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Push vegetables to one side of the skillet. Pour beaten eggs onto the empty side and scramble until cooked through.
- Add the cold rice to the skillet. Break up any clumps with a spatula. Stir-fry for 3-4 minutes until heated through.
- Return the cooked shrimp to the skillet.
- Stir in soy sauce and sesame oil. Mix well to combine everything.
- Cook for 1 more minute. Serve immediately.
Notes
- Using cold, day-old rice results in better texture for fried rice.
- You can substitute brown rice for white rice for added fiber.
- Adjust soy sauce amount based on your preference for saltiness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 32
- Cholesterol: 200
Keywords: shrimp fried rice, healthy, weeknight, quick dinner, low fat, easy recipe