Description
Make shrimp fried rice at home with this easy Chinese takeout favorite, a quick stir-fry recipe perfect for busy weeknight dinners.
Ingredients
Units
Scale
- 1/2 lb small shrimp (cooked, peeled, deveined and tails removed)
- 4 cups cooked white rice (that is at least one day old)
- 1 cup frozen peas and carrots mix (thawed)
- 3 garlic cloves (minced)
- 1 small white onion (diced)
- 1 green onion (sliced)
- 1/8 cup soy sauce (or more to your taste)
- 1 tablespoon fish sauce (or oyster sauce)
- 2 eggs
- 1/8 teaspoon white pepper
- Vegetable oil (for frying)
- Sesame oil (for frying)
Instructions
- Heat a wok or large pan and add a small amount of vegetable oil. In a bowl, beat 2 eggs, then pour them into the pan and scramble until fully cooked. Remove the eggs from the pan and set aside.
- Add a little more vegetable oil to the wok. Stir-fry the white onions, green onions, garlic, peas, and carrots until the vegetables reach your preferred tenderness. Drizzle in a bit of sesame oil, then add the cooked white rice. Stir-fry the rice for about 2 minutes.
- While continuing to stir-fry, add fish sauce (or oyster sauce) along with soy sauce. Season with white pepper. Return the scrambled eggs to the wok, add the shrimp, and mix everything together. Stir-fry until the shrimp and eggs are heated through.
Nutrition
- Serving Size:
- Calories: 564
- Sugar: 2 g
- Sodium: 926.3 mg
- Fat: 13.4 g
- Carbohydrates: 81.3 g
- Protein: 28.4 g
- Cholesterol: 245.6 mg