Egg fried rice is a beloved staple in many Asian households, celebrated for its versatility and the delightful combination of textures and flavors. This easy egg fried rice with shrimp recipe stands out for its simplicity and the juicy, tender shrimp that elevate the dish. Perfect for a quick weeknight meal, this dish brings together essential ingredients and can be customized with your favorite vegetables and seasonings.
Ingredients
Scale:
2 cups cooked jasmine rice (preferably day-old)
1 cup shrimp, peeled and deveined
2 large eggs
1 cup mixed vegetables (peas, carrots, bell peppers)
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 green onions, sliced
Salt and pepper to taste
1 teaspoon sesame oil (optional)
1 teaspoon garlic, minced (optional)
1 teaspoon ginger, minced (optional)
Instructions
Gather all your ingredients and have them ready.
In a skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Crack the eggs into the pan and scramble them until fully cooked, about 2-3 minutes. Remove the eggs from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Once hot, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.
Add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until tender. If using garlic and ginger, add them in during the last minute of cooking.
Increase the heat to high and add the cooked rice to the pan. Break up any clumps and mix well with the vegetables. Stir continuously for about 2-3 minutes.
Return the shrimp and scrambled eggs to the pan. Stir to combine everything thoroughly. Pour in the soy sauce and sesame oil, and adjust seasoning with salt and pepper. Cook for an additional 2-3 minutes.
Remove the pan from heat and stir in the sliced green onions. Serve hot.
