This shrimp fried rice recipe is easy to make in one pan and ready in under 30 minutes for a takeaway favorite that's sure to please the whole family!
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
552 Calories
Recipe Instructions
Step 1
Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
Step 2
Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
Step 3
Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
Step 4
Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Ingredients
2 tablespoons olive oil
2 tablespoons sesame oil
4 cups cooked rice
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
3 large eggs, lightly beaten
3 tablespoons thinly sliced green onions
2 cloves garlic, finely minced, or more to taste
3 tablespoons low-sodium soy sauce, or more to taste
0.5 teaspoon salt, or to taste
0.5 teaspoon freshly ground black pepper, or to taste
