Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1/2 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 1/2 cup peas and carrots, diced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat.
- Add shrimp and cook until pink, about 2-3 minutes. Remove and set aside.
- Add remaining oil to the pan. Pour in beaten eggs and scramble until just set. Remove and set aside.
- In the same pan, sauté garlic for 30 seconds until fragrant.
- Add peas and carrots, stir-fry for 2 minutes.
- Add cooked rice, breaking up any clumps. Stir well.
- Mix in soy sauce, oyster sauce, and sesame oil.
- Add cooked shrimp and scrambled eggs back to the pan. Toss everything together.
- Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot.
Notes
- Use day-old rice for best texture.
- You can substitute shrimp with chicken or tofu.
- Adjust soy sauce to taste if needed.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Keywords: shrimp fried rice, easy fried rice, quick dinner recipe