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Shrimp Fried Rice with Vegetables

Shrimp Fried Rice with Vegetables

Shrimp, egg, and mixed vegetables fried with day old rice, soy sauce, and sesame oil.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 386 kcal

Equipment

  • Large skillet or wok
  • Wooden spoon

Ingredients
  

Main Ingredients

  • 3 tbsp grapeseed oil or vegetable oil
  • 1 lb large shrimp peeled and deveined
  • 3 cloves garlic minced
  • 1 cup mixed vegetables carrots, peas, and corn
  • 2 large eggs beaten
  • 2 cup cooked rice day old, cold
  • 3 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 2 green onions sliced
  • ¼ tsp black pepper

Instructions
 

Cooking

  • Shrimp. Heat the oil in a large skillet and cook the shrimp two to three minutes until pink. Set aside.
  • Vegetables. Cook the garlic and vegetables in the same pan until tender.
  • Eggs. Push the vegetables aside and scramble the beaten eggs until set.
  • Combine. Stir in the rice, soy sauce, sesame oil, and shrimp until heated through.
  • Serve. Season with pepper and top with the green onions.

Notes

Substitutions: Use tamari for gluten free fried rice and vegetable or canola oil for the grapeseed oil.
Tips: Use cold day old rice and a hot pan.
Storage: Refrigerate within one hour and keep up to three days. Reheat to 165 degrees F.
Keyword Eggs, Sesame Oil, Shrimp, Shrimp Fried Rice with Vegetables, Soy Sauce