Make this quick, flavorful shrimp fried rice in one pan. It uses leftover rice and common ingredients for a weeknight dinner that tastes better than takeout.
Author:Carla Davis
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Yield:3 servings 1x
Category:Dinner
Method:Stir Fry
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
3 cups cold, cooked rice (day-old is best)
1 tablespoon vegetable oil
8 ounces raw shrimp, peeled and deveined
2 cloves garlic, minced
1/2 cup frozen peas and carrots mix
2 large eggs, lightly beaten
3 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper
2 green onions, sliced (for garnish)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
Add a little more oil to the skillet if needed. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs and set them aside with the shrimp.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the frozen peas and carrots to the skillet. Stir fry for 2 minutes until heated through.
Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry for 3-4 minutes until the rice is heated and slightly toasted.
Return the cooked shrimp and eggs to the skillet.
Pour the soy sauce and sesame oil over the rice mixture. Add the black pepper. Toss everything together quickly until well combined and heated through, about 1 minute.
Taste and add more soy sauce if you prefer more saltiness.
Serve immediately, garnished with sliced green onions. This recipe is a great alternative to using meal planning services for a fast dinner.
Notes
Using cold, day-old rice prevents the fried rice from becoming mushy.
For a garlic shrimp fried rice variation, increase the garlic to 4 cloves.
If you are following a keto meal plan delivery, you may need to substitute the rice with cauliflower rice.