Non-Mushy Shrimp Fried Rice
Equipment
- 1 large skillet This is one pan dish
Ingredients
- 2 cups cooked rice white or brown
- 1 pound shrimp peeled and deveined, or cooked shrimp
- 2 counts eggs
- 1 cup mixed vegetables chopped evenly – I used peas, carrots and red bell pepper
- 3 Tablespoons soy sauce regular or light
- 2 Tablespoon sesame oil
- 2 counts green onions sliced
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Cook shrimp for 2–3 minutes until pink. If using cooked shrimp, sauté until lightly browned. Remove shrimp and set aside.
- In the same pan, crack the eggs and scramble them until fully cooked. Break them into small pieces.
- Add rice and vegetables to the pan. Stir-fry for about 4 minutes, breaking up any rice clumps.
- Return shrimp to the pan. Add soy sauce and toss everything together until well combined, for about a minute.
- Remove from heat and plate. Top with sliced green onions.
Recipe Video
Nutrition
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