Shrimp and Fried Rice One-Skillet Meal
Easy to make and so delicious, this shrimp and fried rice will have you coming back for more.
Ingredients
- 4 cups cooked white rice chilled
- 1 cup chopped carrots
- 1/2 cup frozen green peas
- 2 green onions chopped (including the green tops)
- 2 cloves garlic peeled and chopped
- 2 eggs beaten
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 8 large raw shrimp deveined and shelled
- 3 tablespoons canola oil
- 4 dashes ground black pepper
- 3 dashes salt
- 2 green onions chopped or thinly sliced; for garnish
Instructions
- Heat a large skillet on medium heat and add canola oil.
- To the pan, add the shrimp. Top each shrimp with salt and pepper.
- As soon as the shrimp starts to turn a white color on the bottom side (about 1 or 2 minutes), turn each piece over and cook the other side for about the same amount of time.
- When the shrimp are thoroughly cooked, transfer them from the pan on to a plate and set aside.
- Heat the same skillet on medium heat (with the canola oil still in it). To the pan add carrots and stir.
- To the pan add the cooked and chilled white rice and stir. Next add garlic and the chopped green onions. Stir. Drizzle sesame oil over the rice and stir.
- To the pan add soy sauce and stir. Continue stirring for 4 minutes.
- Add the green peas and stir. Then add the shrimp back in the pan and stir.
- Use a spoon to move the ingredients to the sides of the pan to create an open area in the middle.
- Pour the beaten eggs in the middle of the pan and stir just the eggs as they’re cooking. Try not to mix them in with the other ingredients until they’re scrambled.
- The dish looks best if the eggs are scrambled first before mixing them with the other ingredients. Some of the ingredients will sneak in with the eggs while they’re cooking but no worries.
- Once the eggs are scrambled, stir them in with the other ingredients.
- Serve warm right out of the skillet and garnish with the chopped or thinly sliced green onions.