Shrimp Fried Rice

By • September 21, 2016 0 Comments

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Author Notes: 15-minute Shrimp Fried Rice – like Chinese takeout but healthier and even better!Angelina Papanikolaou

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Serves 4

  • 2 tablespoons butter, unsalted
  • 1 pound shrimp, clean & deveined (or protein of your choice)
  • 2 eggs, whisked
  • 1 small white onion, diced
  • 2 medium carrots, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, pressed
  • 3 cups rice, cooked and chilled
  • 4 tablespoons low sodium soy sauce
  • 2 teaspoons oyster sauce (optional)
  • black pepper
  • 1/2 teaspoon sesame oil
  1. Heat ½ tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp and cook. Remove shrimp and set aside.
  2. Add another ½ tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove and set aside.
  3. Add an additional ½ tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper and cook another minute.
  4. Increase the the heat to medium-high and add the remaining butter. Once butter is melted, add the rice, soy sauce and oyster sauce. Stir until combined.
  5. Continue stirring 3-4 more minutes to fry the rice.
  6. Add in the shrimp and eggs. Stir to combine.
  7. Remove from heat and stir in the sesame oil

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