Quick Shrimp Fried Rice (Print Version)
# Ingredients:
→ Oils
01 -
2 tablespoons sesame oil
02 -
2 tablespoons canola or vegetable oil
→ Main Ingredients
03 -
1 pound medium-large fresh shrimp, cleaned (15-20 count)
04 -
1 cup frozen peas and diced carrots blend
05 -
1/2 cup frozen corn
06 -
4 cups cooked rice
→ Aromatics & Seasonings
07 -
2 to 3 garlic cloves, minced
08 -
1/2 teaspoon ground ginger
09 -
3 large eggs, lightly beaten
10 -
2 to 3 green onions, sliced
11 -
3 to 4 tablespoons low-sodium soy sauce
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon black pepper
# Instructions:
01 -
Heat oils in large skillet, cook shrimp for 3 minutes until done. Remove and set aside.
02 -
Add frozen vegetables to same skillet, cook 2 minutes until softened.
03 -
Stir in garlic and ginger, cook for 1 minute.
04 -
Push vegetables aside, scramble eggs in empty side of skillet.
05 -
Add shrimp, rice, green onions, soy sauce, salt, and pepper. Stir-fry 2 minutes until heated through.
# Notes:
01 -
Can use ready-to-serve rice pouches to save time
02 -
Keeps in fridge for up to 5 days
03 -
Can be frozen for up to 4 months