Description
Shrimp Fried Rice
Ingredients:
2 cups cooked and cooled rice (preferably day-old)
1/2 lb shrimp, peeled and deveined
1 cup frozen peas and carrots, thawed
2 eggs, lightly beaten
3 tbsp soy sauce (adjust to taste)
2 tbsp vegetable oil
1 tsp sesame oil
2 cloves garlic, minced
1/2 tsp black pepper
1 tbsp chopped green onions (optional)
Instructions:
1. Cook the Eggs:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
2. Cook the Shrimp:
Add another tbsp of vegetable oil to the skillet and sauté the shrimp until they turn pink and are cooked through. Remove and set aside.
3. Sauté Vegetables and Garlic:
In the same skillet, heat the remaining oil and add the garlic. Sauté for about 30 seconds, then add the peas and carrots. Stir-fry for 2-3 minutes.
4. Combine Ingredients:
Add the cooked rice to the skillet and stir well to mix with the vegetables. Drizzle the soy sauce and sesame oil over the rice and mix thoroughly.
5. Finish the Dish:
Add the scrambled eggs and cooked shrimp back into the skillet. Stir everything together until well combined and heated through. Sprinkle black pepper and adjust seasoning as needed.
6. Serve:
Garnish with chopped green onions if desired and serve hot.
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