Shrimp Fried Rice
Servings: 5 servings
Calories: 331cal
Equipment
Ingredients
- 3 Tablespoons olive oil
- 10 ounces medium raw shrimp peeled, deveined, tails removed
- garlic salt to taste
- ½ Tablespoon cornstarch
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 12 ounces frozen peas and carrots
- 2 large eggs
- 2 cups cooked Basmati rice
- 1 ½ Tablespoons sesame oil
- ½ cup soy sauce
Instructions
- Heat olive oil in wok over medium high heat.
- In a large bowl, toss the shrimp with garlic salt and cornstarch.
- Add shrimp to the hot oil and stir fry for 4-5 minutes, tossing continuously.
- Remove shrimp with a slotted spoon to a paper towel lined dish. Set aside.
- To the hot wok, add minced garlic, chopped onion, and frozen peas and carrots. Toss to coat.
- Crack both eggs into a bowl and give them a stir to break up the yolks.
- Move the vegetables to one side of the wok and add the egg to the other side. Stir the egg to scramble them.
- Stir to combine the scramble egg with the vegetables, then add the cooked rice.
- Add sesame oil, soy sauce, and the reserved cooked shrimp.
- Stir everything together well and cook only long enough to heat through.
Notes
- You can use frozen shrimp, but be sure to thaw and pat them dry first. To thaw frozen shrimp quickly, place them in a sealed ziptop bag and submerge them in a bowl of cold water (do not use warm or hot water). The shrimp should thaw in around 25 minutes.
- We prefer basmati or jasmine rice, but you can also use white or brown rice.
Nutrition
Serving: 1serving | Calories: 331cal | Carbohydrates: 32g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 1701mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6672IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 2mg
