Shrimp Fried Rice
Loaded with vegetables and shrimp, this fried rice is super simple to make and can be whipped up in less than 30 minutes. It’s a meal all on its own – it has vegetables, protein, and carbs. The traditional flavors bring takeout vibes, but homemade. For a vegetarian or vegan option, the shrimp and eggs can be skipped.
Ingredients
- 4 cup long grain rice cooked and fluffed to separate the grains
- 1 cup small shrimp cooked or uncooked
- 2 tbsp soy sauce
- 1 tbsp garlic + 1 tsp garlic, minced
- 1 tsp white pepper powder
- 1 tsp sesame oil
- 4 eggs lightly beaten
- 1 tbsp crushed red pepper
- 1 cup medium carrots peeled and finely chopped
- 1 cup peas frozen or fresh
- salt to taste
- olive oil
- ½ cup green onions chopped
Instructions
- Cook rice and spoon it in a large bowl. Separate the grains by fluffing them with the spatula. Set it aside to cool down. You can also use leftover rice.
- Rinse and drain the shrimp and place it in bowl. Add one teaspoon of soy sauce, one teaspoon of minced garlic, ½ a teaspoon of white pepper, and few drops of sesame oil to the shrimp. Mix it well and set is aside for 15 minutes.
- In a large frying pan, heat two tablespoons of oil on medium heat. Add the beaten eggs, lower the heat, and scramble the eggs by gently stirring them with the spatula. Set them aside.
- In the same frying pan, add two tablespoons of oil. Once the oil is hot, add the marinated shrimp and cook on high heat for 3 to 4 minutes or until the water evaporates. Set the shrimp aside.
- Add 4 tablespoon of oil to the same frying pan. Once the oil is hot, add the remaining minced garlic and the crushed red pepper, let it sizzle for one minute and then add the carrots and peas and stir fry them for two minutes.
- Add the rice, shrimp, scrambled eggs, green onions, remaining soy sauce, salt, and sesame oil. Mix it well.
