Description
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- 2 cloves garlic, finely minced, or more to taste
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 3 tablespoons thinly sliced green onions
- 3 tablespoons low-sodium soy sauce, or more to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque
- about 3 minutes
- flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon
- allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook
- stirring intermittently
- until vegetables begin to soften
- about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet
- pour eggs into the other side
- and cook to scramble
- stirring as necessary
- 3 to 4 minutes.
- Stir shrimp
- rice
- and green onions into the skillet. Drizzle evenly with soy sauce
- season with salt and pepper
- and stir to combine. Cook until shrimp is reheated through
- about 2 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4