Description
A quick and flavorful dish featuring succulent shrimp, tender vegetables, and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 200 grams shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until pink, around 2-3 minutes. Remove and set aside.
- In the same pan, add the beaten eggs and scramble until fully cooked.
- Add the mixed vegetables and cook for another 2-3 minutes, stirring occasionally.
- Stir in the cooked rice and soy sauce. Mix well until everything is evenly distributed.
- Return the shrimp to the skillet and mix everything gently until combined.
- Drizzle with sesame oil and season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot.
Notes
For best results, use day-old rice. Customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 730mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 210mg