Shrimp Fried Rice
Plump juicy shrimp, sweet peas, fluffy scrambled egg, and tender jasmine rice stir-fried with fragrant scallions and toasted sesame oil. A quick, flavorful takeout alternative you can master at home.
Ingredients
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servings
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Instructions
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Heat 1 tablespoon of cooking oil in a wok over high heat, add seasoned shrimp, and sear for 1 to 2 minutes per side until pink; remove.
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Push ingredients to the side, pour beaten eggs into the wok, and scramble softly for 1 minute; remove with the shrimp.
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Add the remaining oil to the wok, add white scallion parts and minced garlic, and stir-fry for 30 seconds.
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Add cold day-old rice, breaking up clumps with a spatula, and stir-fry for 3 minutes until heated through and lightly toasted.
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Pour soy sauce, oyster sauce, and sesame oil over the rice, tossing rapidly to distribute the seasoning evenly.
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Fold in the cooked shrimp, scrambled eggs, peas, carrots, and green scallion tops, tossing for 1 final minute before serving.
Notes & Tips
Chilled day-old rice has less surface moisture, preventing the grains from clumping together during stir-frying.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 460 kcal |
| Protein | 28g g |
| Fat | 14g g |
| Carbohydrates | 58g g |
| Fiber | 2g g |