Easy Shrimp Fried Rice
Quick weeknight shrimp fried rice made with leftover white rice, eggs, peas and carrots, soy sauce, and sesame oil.
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Natashas Kitchen- •1 pound Raw shrimp
- •1 tsp Corn starch
- •1/4 teaspoon Salt
- •1/4 teaspoon Black pepper
- •4 Eggslarge, beaten
- •1/4 cup Green onionfinely chopped
- •2 Tbsp Cooking oilfor cooking shrimp
- •1 Tbsp Cooking oilfor sautéing onions and rice
- •5 cups White ricecold, leftover
- •2 Tbsp Soy sauceplus more to taste
- •1 1/2 tsp Sesame oil
- •12 ounces Carrots and peasthawed
- •1/2 Tbsp Soy sauce(optional)additional, to taste (up to 1 Tbsp)
- 1
In a medium bowl, combine raw shrimp, cornstarch, salt, and black pepper. Stir to coat and set aside.
2 min
- 2
In a small bowl, beat the eggs. Finely chop the green onion.
2 min
- 3
Heat a large nonstick pan or wok over medium-high heat. When hot, add 2 Tbsp cooking oil.
1 min
- 4
Add shrimp in a single layer and cook about 1 minute per side, just until cooked through. Remove shrimp to a bowl.
3 min
- 5
In the same pan, cook the beaten eggs, breaking them up, just until no longer runny. Transfer eggs to a bowl. Wipe skillet clean with a dry paper towel.
3 min
- 6
Add 1 Tbsp oil and the green onions; cook until fragrant, about 30 seconds.
1 min
- 7
Add cold leftover rice. Stir quickly with the onions, then spread rice evenly and cook 1 to 2 minutes without stirring. Stir once and sauté another 1 to 2 minutes until sizzling.
4 min
- 8
Drizzle in 2 Tbsp soy sauce and stir to combine. Add sesame oil and stir.
1 min
- 9
Add thawed carrots and peas, then return shrimp and eggs to the pan. Stir to combine.
2 min
- 10
Taste and add more soy sauce as needed (about 1/2 Tbsp to 1 Tbsp). Stir, then remove from heat and serve.
1 min
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