Shrimp Fried Rice
Tender shrimp stir-fried with rice, vegetables, and eggs in a savory soy sauce. A quick and satisfying meal.
Ingredients
- 1/2 lb shrimp, peeled and deveined
- 2 cups cooked rice
- 1/2 cup frozen peas and carrots
- 2 eggs, beaten
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Heat a large skillet or wok over medium-high heat. Add the 1 tbsp vegetable oil and swirl to coat the surface.
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2
Add the peeled and deveined 1/2 lb shrimp to the hot oil and cook, stirring occasionally, until they turn pink and opaque, about 2-3 minutes. Use a food thermometer to check that the shrimp have reached an internal temperature of 145°F (63°C) for food safety. Remove the shrimp from the skillet and set aside on a plate.
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3
Reduce the heat to medium and add the beaten 2 eggs to the same skillet. Scramble the eggs, stirring frequently, until they are just set but still moist, about 1 minute. Push the eggs to one side of the pan.
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4
Add the 2 cups cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 2 minutes to heat through.
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5
Add the 1/2 cup frozen peas and carrots directly to the skillet (no need to thaw). Stir to combine with the rice and eggs.
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6
Drizzle the 1 tbsp soy sauce over the mixture and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
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7
Return the cooked shrimp to the skillet and add the sliced 2 green onions. Stir gently to incorporate and heat the shrimp through, about 1 minute.
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8
Taste and adjust seasoning if necessary. Serve hot, garnished with additional green onions if desired.