This Shrimp Fried Rice is not only a feast for the eyes but also a delightful combination of textures and flavors. The plump shrimp perfectly complement the tender mixed vegetables and the seasoned rice, making each bite a symphony of taste. Ready in just 30 minutes, it's an ideal quick meal that doesn't skimp on gastronomic pleasure. Perfect for a satisfying dinner, this dish brings a touch of homemade takeout right to your table.
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- 2 cups cooked rice
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 2 green green onions, sliced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- Add the mixed vegetables, cooking until tender, about 4-5 minutes.
- Push the vegetables to one side of the skillet, and pour the beaten eggs into the empty side. Scramble until fully cooked, then mix with the vegetables.
- Add the cooked rice, soy sauce, oyster sauce, and sesame oil to the skillet. Stir to combine all ingredients thoroughly.
- Return the cooked shrimp to the skillet and stir for another 2-3 minutes until everything is heated through.
- Season with salt and black pepper to taste. Garnish with sliced green onions and serve immediately.
Nutrition
Serving: 100g | Calories: 380kcal | Carbohydrates: 50g | Protéines: 20g | Fat: 12g | Sucre: 3g