Quick Shrimp Fried Rice

1Ingredients

• 450 gramsLarge shrimp, peeled and deveined
• 4 cupsCooked day-old rice
• 2 piecesLarge eggs
• 3 tablespoonsSoy sauce
• 1 teaspoonSesame oil
• 2 clovesGarlic, minced
• 0.5 mediumYellow onion, finely chopped
• 1 cupFrozen peas and carrots mix
• 3 stalksScallions, sliced (white and green parts separated)
• 2 tablespoonsVegetable oil
• 0.3 teaspoonBlack pepper

2Instructions

1. 1

   In a small bowl, whisk the eggs with a pinch of salt and pepper. In another small bowl, mix soy sauce and sesame oil. Set aside.

   ⏱ 2 min
2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp from the skillet and set aside.

   ⏱ 3 min
3. 3

   Add another half tablespoon of vegetable oil to the skillet. Pour in the whisked eggs and scramble until fully cooked, about 1-2 minutes. Remove the cooked eggs and set aside with the shrimp.

   ⏱ 2 min
4. 4

   Add the remaining half tablespoon of vegetable oil to the skillet. Add the chopped yellow onion and the white parts of the scallions. Sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

   ⏱ 4 min
5. 5

   Add the frozen peas and carrots mix to the skillet and cook for 2-3 minutes until slightly tender.

   ⏱ 3 min
6. 6

   Add the day-old rice to the skillet, breaking up any clumps. Pour the soy sauce and sesame oil mixture over the rice. Stir constantly, pressing the rice against the bottom of the skillet, for 3-5 minutes, allowing it to heat through and absorb the flavors.

   ⏱ 5 min
7. 7

   Return the cooked shrimp and scrambled eggs to the skillet. Add the green parts of the scallions and black pepper. Toss everything together gently until well combined and heated through.

   ⏱ 2 min
8. 8

   Serve immediately and enjoy your quick shrimp fried rice!

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