A quick, flavorful, and restaurant-quality fried rice loaded with plump shrimp, crisp veggies, and savory aromatics.
Ingredients
– 2 cups **cold cooked rice** (day-old works best)
– 1/2 lb **medium shrimp**, peeled & deveined
– 2 **eggs**, beaten
– 1/2 cup **frozen peas & carrots**
– 3 **green onions**, sliced
– 2 cloves **garlic**, minced
– 1 tbsp **ginger**, grated
– 3 tbsp **soy sauce** (or tamari for GF)
– 1 tbsp **oyster sauce** (optional)
– 1 tsp **sesame oil**
– 2 tbsp **vegetable oil**
– **Salt** & **pepper** to taste
– **Red pepper flakes** (optional, for heat)
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Instructions
**1. Prep Shrimp:**
– Pat shrimp dry, season with a pinch of salt and pepper.
– Heat 1 tbsp oil in a **wok or large skillet** over high heat.
– Cook shrimp for **1-2 mins per side** until pink. Remove and set aside.
**2. Scramble Eggs:**
– In the same pan, add a bit more oil if needed.
– Pour beaten eggs, scramble until just set. Remove and set aside.
**3. Sauté Aromatics:**
– Add remaining oil, then stir-fry **garlic, ginger**, and white parts of **green onions** for 30 secs until fragrant.
**4. Fry Rice:**
– Add **cold rice**, breaking up clumps. Stir-fry for 2 mins.
– Drizzle **soy sauce**, **oyster sauce**, and **sesame oil**. Toss to coat.
– Add **peas & carrots**, cooked shrimp, and scrambled eggs. Mix well.
**5. Finish & Serve:**
– Toss in green onion tops. Taste and adjust seasoning.
– Optional: Sprinkle with **red pepper flakes** or a dash of **fish sauce**.
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#### **Pro Tips**
🔹 **Cold rice is key** (fresh rice turns mushy).
🔹 **High heat** = best texture (avoid overcrowding the pan).
🔹 **Customize:** Add bell peppers, mushrooms, or swap shrimp for chicken.
**Ready in:** 20 mins | **Serves:** 4
Pair with **egg rolls** or enjoy as a satisfying one-pan meal!