Author Notes
15-minute Shrimp Fried Rice – like Chinese takeout but healthier and even better! —Angelina Papanikolaou
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Ingredients
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2 tablespoons
butter, unsalted
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1 pound
shrimp, clean & deveined (or protein of your choice)
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2
eggs, whisked
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1
small white onion, diced
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2
medium carrots, diced
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1/2 cup
frozen peas
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3
cloves garlic, pressed
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3 cups
rice, cooked and chilled
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4 tablespoons
low sodium soy sauce
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2 teaspoons
oyster sauce (optional)
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black pepper
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1/2 teaspoon
sesame oil
Directions
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Heat ½ tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp and cook. Remove shrimp and set aside.
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Add another ½ tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove and set aside.
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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.
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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.
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Continue stirring 3-4 more minutes to fry the rice.
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Add in the shrimp and eggs. Stir to combine.
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Remove from heat and stir in the sesame oil
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