Shrimp Fried Rice with Vegetables
A quick and delicious dish packed with flavor, perfect for any meal, using shrimp, colorful vegetables, and fluffy rice.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp grapeseed oil
- 2 cups cooked rice Using day-old rice is recommended for best texture.
- 1 cup mixed vegetables (carrots, peas, bell peppers) Fresh or frozen can be used.
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 eggs, beaten Can be omitted or substituted with scrambled tofu for a vegan option.
- 4 tbsp soy sauce Adjust to taste for saltiness.
- 1 tbsp sesame oil Optional, can increase grapeseed oil if omitted.
- Salt and pepper to taste
Instructions
Cooking Shrimp
- Heat 1 tbsp of grapeseed oil in a large pan or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
Cooking Vegetables
- In the same pan, add another tbsp of oil and sauté the garlic until fragrant. Add the mixed vegetables and cook for about 3-4 minutes until tender.
- Push the veggies to one side of the pan and pour in the beaten eggs. Scramble until fully cooked.
Combining Ingredients
- Add the cooked rice to the pan, along with the cooked shrimp, soy sauce, sesame oil, and green onions. Stir well to combine and heat through.
- Season with salt and pepper to taste. Serve hot.
Notes
If you have leftovers, let the fried rice cool completely and store it in an airtight container in the fridge for up to three days. Reheat in a pan over low heat or in the microwave until heated through.