Easy Shrimp Fried Rice

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 cups cooked jasmine rice, chilled overnight
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 2 green onions, sliced

Method

1. Pat shrimp dry. Heat neutral oil in a large wok over medium-high heat.
2. Cook shrimp until pink and opaque (about 2-3 mins); transfer to a plate.
3. Add eggs to the wok and stir gently until set. Add peas and carrots; cook until hot.
4. Add chilled rice and soy sauce. Toss over high heat until grains separate and are hot.
5. Return shrimp to the wok, fold in sesame oil and green onions. Serve immediately.

The Story & Tips

Easy Shrimp Fried Rice uses chilled jasmine rice, shrimp, eggs, frozen peas and carrots, soy sauce, sesame oil, and green onions for a 25-minute dinner serving three. It turns prepared rice and freezer vegetables into a meal with a short, organized cooking sequence.

Pat the shrimp dry and cook it in hot neutral oil until pink and opaque, then transfer it to a plate. Cook the eggs and vegetables next, and toss the chilled rice with soy sauce over high heat until the grains separate and are hot before returning the shrimp.

Fold in sesame oil and green onions at the end, then serve immediately. Refrigerate leftovers within two hours, use them within three days, and reheat until steaming hot. Diced cooked chicken or firm tofu can replace the shrimp, while another completely cooled long-grain rice can replace jasmine rice.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• Shrimp: Use diced cooked chicken or firm tofu; add cooked proteins near the end so they do not dry out.
• Jasmine rice: Use another long-grain white rice, cooled completely before stir-frying.
• Low-sodium soy sauce: Use tamari for a gluten-free option, then adjust salt only after tasting.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.