Shrimp Fried Rice is a quick and flavorful dish, perfect for a weeknight meal. With juicy shrimp, vegetables, eggs, and perfectly seasoned rice, it comes together in just minutes.
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 3 cups cooked, cold rice (preferably day-old)
- 2 tablespoons vegetable oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, chopped (optional)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Lemon wedges for garnish (optional)
Instructions:
1. Prepare the Shrimp:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Season the shrimp with a pinch of salt and pepper, then add them to the skillet.
- Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.
2. Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of oil.
- Add the onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
- Add the peas and carrots and cook for another 2 minutes.
3. Scramble the Eggs:
- Push the vegetables to one side of the skillet. Add the beaten eggs to the other side.
- Scramble the eggs until fully cooked, then mix them with the vegetables.
4. Fry the Rice:
- Add the cold rice to the skillet and break up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and slightly crispy.
- Add the soy sauce, oyster sauce (if using), and sesame oil, stirring to evenly coat the rice.
5. Combine Everything:
- Return the cooked shrimp to the skillet and toss to combine everything.
- Add green onions if desired, and adjust seasoning with more soy sauce, salt, or pepper if needed.
6. Serve:
- Garnish with lemon wedges and serve the shrimp fried rice hot.
This dish is customizable—you can add extra vegetables, adjust the seasonings, or even swap shrimp for chicken or tofu for variety!