Ingredients
Scale
- 900g raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tbsp garlic powder
- 2 cups cooked jasmine rice, chilled overnight
- 3 eggs, lightly beaten
- 1 cup frozen peas and carrots
- 3 green onions, chopped
- 1 tbsp sesame oil (for cooking)
- ½ tsp sesame oil (finish, optional)
- 3 tbsp low-sodium soy sauce (for finishing)
- 3 tbsp low-sodium soy sauce (for shrimp)
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp rice vinegar
- 2 tsp sriracha (optional, for heat)
Instructions
- Cook jasmine rice according to package instructions. Spread on a plate or tray, cool completely, then refrigerate overnight.
- Heat a large skillet or wok over medium-high heat. Toss shrimp with garlic powder, 3 tbsp soy sauce (for shrimp), salt, and black pepper, then add to the pan and cook 1–2 minutes per side until pink. Remove and set aside.
- In the same pan, pour in beaten eggs and stir quickly to create soft curds; transfer to the plate with shrimp once set.
- Add 1 tbsp sesame oil to the pan. Sauté minced garlic, frozen peas, and carrots for 2–3 minutes.
- Add the chilled rice, breaking up any clumps. Let sit for 1–2 minutes to develop a light crust, then stir.
- Return shrimp and eggs to the pan, add 3 tbsp soy sauce (for finishing), 2 tsp rice vinegar, and optional sriracha. Stir and cook for 2–3 minutes.
- Remove from heat. Drizzle with optional sesame oil and garnish with green onions before serving.
Notes
Use day-old chilled rice for the best texture. You can adjust the spiciness and flavors according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 300mg
Keywords: shrimp, fried rice, quick meal, weeknight dinner, Asian cuisine