This simple, restaurant-style shrimp fried rice is super quick and makes for a great dinner.
Ingredients
- 2 cups cooked, cold rice (day-old is best)
- 200–250 g (7–9 oz) shrimp, peeled & deveined
- 2 tbsp oil (vegetable or sesame blend)
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- ½ cup frozen peas & carrots mix
- 3–4 tbsp soy sauce (adjust to taste)
- 1 tsp oyster sauce (optional, but recommended)
- 2 green onions, sliced
- Salt & pepper to taste
Instructions
1. Prep everything first
Fried rice cooks fast, so have all ingredients ready.
2. Cook the shrimp
Heat 1 tbsp oil in a wok or large pan over medium-high heat.
Add shrimp, cook 1–2 minutes per side until pink. Remove and set aside.
3. Scramble the eggs
In the same pan, add a bit more oil if needed. Pour in eggs, scramble, then remove.
4. Sauté aromatics
Add remaining oil, then garlic. Stir for ~30 seconds until fragrant.
5. Add veggies
Toss in peas & carrots. Cook 1–2 minutes.
6. Add rice
Break up clumps and stir-fry for 2–3 minutes until heated through.
7. Season it
Add soy sauce and oyster sauce. Mix well so rice gets evenly coated.
8. Combine everything
Return shrimp and eggs to the pan. Toss together.
9. Finish
Add green onions, taste, and adjust seasoning.