Shrimp Fried Rice

Shrimp Fried Rice

Quick, flavorful, and family-friendly

 Ingredients:

• 3 cups cooked white rice (preferably cold, day-old rice works best)

• 2 tablespoons vegetable oil or sesame oil

• 2 eggs, lightly beaten

• 1 cup small shrimp (peeled and deveined)

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• ½ cup diced carrots

• ½ cup green peas (fresh or frozen)

• ¼ cup chopped green onions (plus more for garnish)

• 3 tablespoons soy sauce (or to taste)

• 1 tablespoon oyster sauce (optional for added depth)

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• Salt and pepper, to taste

 Instructions:

1. Prep the rice:
Use cold, cooked rice to avoid it turning mushy in the pan. Break apart any clumps with your hands or a fork.

2. Cook the eggs:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from pan and set aside.

3. Sauté shrimp and vegetables:
Add the remaining oil to the same pan. Add shrimp and cook for 2–3 minutes until they turn pink. Add carrots and peas, and stir-fry for 2–3 minutes until slightly tender.

4. Combine everything:
Add the rice to the pan and toss to mix. Pour in the soy sauce and oyster sauce (if using). Stir everything until well coated. Add the scrambled eggs back in.

5. Final touches:
Stir in chopped green onions. Season with salt and pepper if needed.

6. Serve:
Garnish with extra green onions and serve hot!

 Tips:

• You can swap shrimp for chicken, tofu, or omit protein entirely.

• Add a splash of sesame oil at the end for authentic aroma.

• For extra spice, stir in chili garlic sauce or red pepper flakes.

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