Description
A delicious and easy recipe for Shrimp Fried Rice that is perfect for a quick weeknight meal. This flavorful dish combines tender shrimp, colorful vegetables, fluffy rice, and savory seasonings for a satisfying one-pan meal.
Ingredients
Units
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Main Ingredients:
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 2 pounds shrimp, peeled and deveined
- 1 1/2 cups frozen peas and diced carrots blend (no need to thaw)
- 1 cup canned sweet corn, drained
- 1/2 cup green onions, chopped
- 4 garlic cloves, minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice, white or brown
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine
- Salt and pepper, optional and to taste
Instructions
- Cook Shrimp: In a large non-stick skillet or wok over medium-high heat, add canola oil. Once hot, add shrimp and cook for about 5 minutes until golden-brown. Remove shrimp and set aside.
- Prepare Vegetables: In the same skillet, add sesame oil and minced garlic. Cook for 30 seconds. Add peas, carrots, corn, and green onions. Cook for about 2 minutes until vegetables begin to soften.
- Scramble Eggs: Push vegetables to one side of the skillet. Add beaten eggs to the other side and scramble, stirring as necessary.
- Combine Ingredients: Add shrimp back to the skillet along with rice. Drizzle with soy sauce and rice vinegar. Stir to combine and cook for about 2 minutes until shrimp is heated through.
- Serve: Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 290mg
