Quick Shrimp Fried Rice
By Daily SimmerA fast and flavorful shrimp fried rice using day-old cold rice, scrambled eggs, and mixed vegetables. Tossed in a savory soy and sesame sauce, this dish comes together in minutes.
Ingredients
Contains Gluten, Eggs, Soy, Shellfish, Sesame, and Mollusks
Directions
- Mark step 1 done
Heat neutral cooking oil (15ml) in a wok or large skillet over medium-high heat. Whisk the eggs (3) and pour into the pan, scrambling until just set. Remove to a plate.
- Mark step 2 done
Add neutral cooking oil (15ml) to the wok. Add raw shrimp (300g) and cook until they turn pink and opaque. Remove to the plate with the eggs (3).
- Mark step 3 done
Add neutral cooking oil (15ml) to the wok. Stir-fry yellow onion and minced garlic (3) until fragrant and softened. Stir in mixed vegetables (150g) and cook until tender.
- Mark step 4 done
Break up cooked white rice (600g) and add it to the wok. Pour in soy sauce (45ml), oyster sauce (15ml), and sesame oil (15ml). Toss continuously on high heat until the cooked white rice (600g) is heated through and evenly coated in the sauce.
- Mark step 5 done
Return the cooked raw shrimp (300g) and scrambled eggs (3) to the wok. Sprinkle in the sliced green onions (4) and toss everything together for 1 minute until thoroughly heated.
- Mark step 6 done
Serve immediately. Refrigerate leftovers in shallow containers promptly, within 2 hours of cooking.
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