Name: Shrimp Fried Rice
Total time: 18 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 tbsp vegetable oil; 1 lb large shrimp; 3 clove garlic; 1 tbsp fresh ginger; 3 cup cooked white rice; 2 whole egg; 1 cup frozen peas and carrots; 3 stalk green onion; 3 tbsp soy sauce; 1 tsp sesame oil; 0.25 tsp white pepper

← Recipes · Stir Fry · Shrimp Fried Rice

385 cal28g protein38g carbs12g fat720mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Shrimp Fried Rice

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Stir Fry18 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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vegetable oil3 tbsp

large shrimppeeled and deveined1 lb

garlicminced3 cloves

fresh gingerminced1 tbsp

cooked white riceday-old, chilled3 cups

egg2 whole

frozen peas and carrots1 cup

green onionsliced3 stalks

soy sauce3 tbsp

sesame oil1 tsp

white pepper0.25 tsp

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Heat 1 tbsp oil in a wok over high heat. Add shrimp and cook until pink and cooked through, about 2–3 minutes. Transfer to a plate.

2Add remaining 2 tbsp oil to the wok. Stir in garlic and ginger; cook 30 seconds until fragrant.

3Push rice to the sides of the wok. Crack eggs into the center, scramble quickly, then toss the cooked eggs throughout the rice, breaking up any clumps.

4Add frozen peas and carrots; stir constantly for 2–3 minutes until heated through.

5Return shrimp to the wok. Pour in soy sauce and sesame oil; toss everything together over high heat for 1 minute.

6Finish with white pepper and most of the green onion. Toss once more and serve hot, topped with remaining green onion.