Directions
- Wash and rinse the shrimp, then set aside. Cook white rice according to package instructions if not using leftover rice.
- Heat a medium skillet or wok over medium heat. Add oil and minced garlic and sauté for 1 minute, until fragrant.
- Add the shrimp and peas and carrots to the skillet. Toss to combine and cook for about 5 minutes, until shrimp are pink and cooked through.
- In a small bowl, mix together soy sauce and sesame oil.
- Add the cooked rice to the skillet along with the soy-sesame mixture. Stir well to combine and sauté for 4 minutes, allowing the rice to heat through.
- Push the rice and shrimp mixture to one side of the skillet. Pour the whisked egg into the empty side. Stir constantly until the egg is almost fully cooked, then fold it into the rice mixture.
- Garnish with sliced green onions and serve immediately.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Protein swap: replace shrimp with chicken, tofu, or leftover cooked pork.
- Vegetable additions: bell peppers, corn, or snap peas can be added for extra color and nutrition.
- Sauce variation: add a teaspoon of oyster sauce or hoisin sauce for a richer flavor.
- Spicy twist: sprinkle with chili flakes or sriracha for some heat.
Serving Suggestions
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