Make flavorful shrimp fried rice quickly in one pan. This recipe uses simple ingredients to achieve a taste superior to restaurant versions.
Author:Iris Vaughn
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:3 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Low Lactose
Ingredients
Scale
1 tablespoon vegetable oil
8 ounces raw shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 large eggs, lightly beaten
3 cups cold, cooked white rice (day-old is best)
1 cup frozen mixed vegetables (peas, carrots, corn)
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 green onions, sliced
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2 to 3 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
Add a little more oil if the pan is dry. Pour in the beaten eggs and scramble them quickly until just set. Remove the eggs and set them aside with the shrimp.
Add the minced garlic and grated ginger to the skillet. Stir fry for 30 seconds until fragrant.
Add the frozen mixed vegetables and cook for 2 minutes until they are heated through.
Add the cold rice to the skillet. Break up any clumps with your spatula and stir fry for 3 to 4 minutes until the rice is hot.
Return the cooked shrimp and eggs to the skillet.
Pour the soy sauce and oyster sauce (if using) over the rice mixture. Stir well to coat everything evenly.
Drizzle with sesame oil and toss everything together for one final minute.
Stir in the sliced green onions just before serving.
Notes
Use cold, day-old rice for the best texture; fresh rice will become mushy.
If you do not have oyster sauce, substitute with an extra teaspoon of soy sauce.
For a healthier option, use brown rice instead of white rice.