Easy homemade shrimp fried rice with peas, carrots, garlic, and green onions. All my kids love this dish!
Ingredients
- sesame oil: 2 Tbsp
- olive oil: 2 Tbsp
- uncooked medium shrimp: 1 pound (peeled and deveined)
- frozen peas and carrots: 1 cup
- frozen corn: 0.5 cup
- garlic, finely: 2 clove (minced, to taste)
- eggs, lightly: 3 piece (beaten)
- rice: 4 cups (cooked)
- green onions: 3 Tbsp (thinly sliced)
- low-sodium soy sauce: 3 Tbsp (to taste)
- salt: 0.5 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
Metric Conversion
Stages of cooking
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Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
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Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
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Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
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Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
