Description
A flavorful dish featuring shrimp, colorful vegetables, and seasoned rice that’s easy to make at home.
Ingredients
Scale
- 2 cups cooked jasmine rice (or any long-grain rice)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (like peas, carrots, and bell peppers)
- 2 eggs, lightly beaten
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt and black pepper, to taste
- A sprinkle of sesame oil (for garnish)
- Optional: chili sauce or sriracha for heat
Instructions
- Start by prepping your ingredients. If using frozen shrimp, thaw and pat dry.
- Heat a large skillet or wok over medium-high heat, then add 1 tablespoon of oil.
- Toss in the shrimp in a single layer and sauté for about 2-3 minutes until pink and opaque. Remove shrimp and set aside.
- Add another tablespoon of oil to the same skillet, then sauté the garlic until fragrant, around 30 seconds.
- Cook the mixed vegetables for 3-4 minutes, stirring occasionally until tender-crisp.
- Push the veggies to one side and pour the beaten eggs into the other side, scrambling until just set.
- Combine the eggs with the veggies and add the cooked rice. Break up any clumps and stir everything together.
- Return the shrimp to the pan and pour the soy sauce and oyster sauce over the rice.
- Stir-fry for 2-3 minutes, ensuring everything is evenly coated. Season with salt and pepper to taste.
- Remove from heat and drizzle sesame oil on top. Garnish with green onions and serve hot.
Notes
Double the batch for leftovers or meal prep. This dish is customizable for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 200mg