Shrimp Fried Rice
Shrimp fried rice is an easy, homemade stir fry packed with juicy shrimp, veggies, and bold, savory flavor.
Servings: 4 servings
Equipment
Ingredients
- 2 eggs
- ¼ teaspoon black pepper or to taste
- 1 tablespoon vegetable oil
- 2 cups frozen mixed vegetables
- 2 cloves garlic minced
- 17.6 ounces microwavable long-grain white rice 2 packages (or 4 cups leftover cooked rice, cold)
- 8 ounces cooked frozen shrimp thawed
- 3 tablespoons soy sauce
- 1 green onion sliced
Instructions
- In a small bowl, whisk together eggs and pepper. Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables to the skillet and cook until softened, about 2 minutes. Add garlic and cook 1 minute more.
- Move vegetables to the edges of the pan and pour the egg into the middle. Cook, stirring occasionally until eggs are set.
- Add rice, shrimp, soy sauce, and green onion to the pan. Stir to combine. Continue cooking until rice is hot and shrimp is heated through. Season with additional pepper to taste.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 635kcal | Carbohydrates: 114g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 903mg | Potassium: 563mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4778IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 3mg