Shrimp Fried Rice

Make this Shrimp Fried Rice in less time than it takes to get take-out. It is super simple and tastes much better too! This fried rice features juicy shrimp, sweet green peas, crunchy carrots, scrambled eggs and lots of fresh scallions.

Total Time

20min

4.2

11 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

4 Tbsp

Cooking Oil

•

8 oz

Medium Shrimp , peeled, deveined

•

Eggland's Best Classic Eggs , lightly beaten

•

1/2

Onion , chopped

•

2 cloves

Garlic , minced

•

1 cup

Frozen Peas and Carrots

•

2 cups

White Rice , leftover

•

2 Tbsp

Soy Sauce

•

3 dashes

Ground White Pepper

•

3/4 cup

Scallions , chopped

Cooking Instructions

Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. When the wok starts to smoke a little, add the Medium Shrimp (8 oz) . Stir-fry until the shrimp are cooked, about 1 minute. Remove shrimp from the wok and set aside.

Add Cooking Oil (1 Tbsp) to the wok, followed by the Eggland's Best Classic Eggs (2) . Allow the eggs to set, about 30 seconds, then scramble the eggs with your wok spatula. Remove the eggs from the wok and set aside.

Add Cooking Oil (1 Tbsp) to the wok, then stir-fry the Onion (1/2) and Garlic (2 cloves) for about 20 seconds or until aromatic.

Add the Frozen Peas and Carrots (1 cup) to the wok. Stir-fry for about 30 seconds.

Add the cooked White Rice (2 cups) to the wok, then drizzle Soy Sauce (2 Tbsp) over the top. Stir-fry until the rice is evenly coated in the soy sauce.

Return the cooked shrimp and eggs to the wok. Add Ground White Pepper (3 dashes) .

Turn off the heat, then add the Scallions (3/4 cup) to the rice. Stir to combine all the ingredients, then transfer to a serving plate or bowl.

Author's Notes

For the best fried rice, use leftover rice! The refrigerator dries out the rice just a little – this allows the rice grains to separate in the wok to get properly seasoned. If using fresh rice, cook the rice with about a cup less water than you would normally use. When cooked, fluff the rice with a pair of chopsticks or a fork, then let it sit uncovered until you are ready to fry the rice.

Nutrition Per Serving

CALORIES

582

FAT

18.6 g

PROTEIN

21.6 g

CARBS

81.9 g