Fried Rice with Shrimp
A quick and satisfying fried rice loaded with shrimp, eggs, and colorful veggies. Perfect for a busy weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 22g
Ingredients
- 3 cups cooked rice
- ½ pound shrimp
- 2 large eggs
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
Instructions
- 1
Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add the 0.5 lb shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
- 2
In the same skillet, add the remaining 1 tbsp oil. Pour in the 2 beaten eggs and scramble until just set, about 1 minute. Push to one side.
- 3
Add the 1 cup frozen peas and carrots and stir-fry for 2 minutes until heated through.
- 4
Add the 3 cups cooked rice and 3 tbsp soy sauce. Stir-fry everything together, breaking up clumps, until rice is hot and slightly toasted, about 3-4 minutes.
- 5
Return the shrimp to the skillet, toss to combine, and cook for 1 more minute until everything is well mixed and heated through. Serve hot.
Tools you’ll need
- Large skillet or wok
- Spatula
- Measuring cups and spoons
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