Shrimp Fried Rice
Crispy shrimp, fluffy rice, and charred vegetables tossed in a wok-hot skillet with soy and sesame. Ready in one pan, no side dishes needed.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- ½ lb shrimp, peeled and deveined
- 2 cups cooked white rice, cooled
- 1 cup frozen peas and carrots blend
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp green onions, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until shimmering, about 1 minute.
- 2
Add shrimp and cook without stirring for 2 minutes, then flip and cook 1 minute more until pink.
- 3
Push shrimp to the side. Add peas and carrots to the pan, stir-fry for 2 minutes until hot.
- 4
Add cold rice, breaking up clumps as you stir. Cook for 2 minutes, stirring constantly, until rice is hot.
- 5
Drizzle soy sauce and sesame oil over the top. Toss everything together for 30 seconds until coated.
- 6
Divide between bowls and top with green onions. Serve immediately.
Tools you’ll need
- 14-inch skillet or wok
- wooden spoon or spatula
- measuring spoons
- measuring cups
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