Shrimp Fried Rice

A fast, savory skillet fried rice with tender shrimp, fluffy eggs, sweet peas, carrots, and green onions tossed in a light soy sauce seasoning.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 cups cooked long-grain white rice, chilled
• 1 pound medium shrimp, peeled and deveined
• 3 eggs large eggs
• 1.5 cups frozen peas and carrots
• 4 each green onions
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 2 cloves garlic
• 2 tablespoons canola oil
• 0.25 teaspoon black pepper

Cooking instructions

1. Pat the shrimp dry. Slice the green onions, separating the white and green parts. Mince the garlic, and lightly beat the eggs. Break up any clumps in the chilled rice. (about 5 min)
2. Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat. Add the eggs and cook, stirring, until just set, about 1 minute. Transfer to a plate. (about 1 min) — Medium-high heat
3. Add the remaining 1 tablespoon oil. Add the shrimp and cook, stirring, until pink, opaque, and cooked through, 2 to 3 minutes. Transfer to the plate with the eggs; shrimp should reach 145°F. (about 3 min) — Medium-high heat
4. Add the white parts of the green onions, garlic, and frozen peas and carrots to the skillet. Stir-fry until fragrant and hot, about 2 minutes. (about 2 min) — Medium-high heat
5. Add the chilled rice and black pepper. Toss and stir-fry until the rice is hot and the grains are separated, 3 to 4 minutes. (about 4 min) — Medium-high heat
6. Return the eggs and shrimp to the skillet. Add the soy sauce and sesame oil, tossing until evenly combined and hot, about 2 minutes. Stir in the green parts of the green onions and serve immediately. (about 2 min) — Medium-high heat