Shrimp Fried Rice
Easy Shrimp Fried Rice made with tender shrimp, veggies, and savory seasoning. A quick meal that’s better than takeout!
Servings 6
Calories 329kcal
Ingredients
- 2 tbsp unsalted butter divided
- 1 tbsp sesame oil or vegetable oil
- 3 large eggs beaten
- 2 cloves garlic minced
- 30 frozen shrimp thawed, peeled, and deveined
- 1 ½ cups frozen peas and carrots
- 5 cups cooked white rice chilled overnight for best results
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- ½ tsp white pepper or black pepper
- 3 green onions chopped
- 1 tsp sesame seeds for garnish, optional
- salt and pepper to taste
Instructions
- Add one tablespoon of butter to a small skillet over medium heat. Pour the beaten eggs and gently scramble until set, about 3 minutes. Set aside.
- In a large skillet, heat sesame oil over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add the shrimp and cook until pink and opaque, about 4 minutes. Remove the shrimp from the skillet and set aside.
- Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the frozen peas and carrots. Cook, stirring often for 6 to 8 minutes, until heated through and tender.
- Add the rice, soy sauce, rice vinegar, and white pepper to the skillet. Use a spatula to break up any clumps of rice. Increase the heat to medium-high and stir-fry for 4 minutes.
- Add the cooked shrimp and scrambled eggs to the skillet. Toss everything together and cook until heated, about 2 to 3 minutes.
- Remove from the heat and stir in the green onions—season with salt and pepper to taste. Sprinkle with sesame seeds, if using. Serve hot.
Nutrition
Calories: 329kcal | Carbohydrates: 43g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 624mg | Potassium: 319mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 3619IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg
