Shrimp Fried Rice with Vegetables
A delicious and quick meal blending shrimp with fresh vegetables and savory rice, perfect for busy weeknights or tasty lunches.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined Use any type of shrimp.
- 2 cups cooked rice Day-old rice is preferable for better texture.
- 1 cup mixed vegetables (carrots, peas, corn, etc.) Feel free to add other vegetables.
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp sesame oil
- 2 stalks green onions, sliced For garnish.
- Salt and pepper to taste
Cooking Oil
- 3 tbsp grapeseed oil Can substitute with vegetable, canola, or olive oil.
Instructions
Cooking
- Heat grapeseed oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove and set aside.
- In the same pan, add garlic and mixed vegetables, cooking until the veggies are tender.
- Push the vegetables to one side and pour in the beaten eggs, scrambling them until cooked.
- Add the rice, soy sauce, sesame oil, and cooked shrimp back into the pan. Stir everything together until well combined and heated through.
- Season with salt and pepper to taste, and garnish with green onions before serving.
Notes
Serve hot as a main dish or side. Pairs well with cucumber salad or steamed dumplings. Store leftovers in an airtight container in the fridge for up to 3 days.