Description
A vibrant and flavorful dish packed with succulent shrimp, colorful vegetables, and a delightful kick from sriracha, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sriracha
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet, sautéing until fragrant, about 2-3 minutes.
- Stir in the shrimp and cook until they turn pink, about 3-4 minutes.
- Toss in the mixed vegetables and cook until tender, about 2-3 minutes.
- Push the shrimp and vegetables to one side of the skillet, pour in the beaten eggs, and scramble until fully cooked.
- Add the cooked rice, soy sauce, sriracha, salt, and pepper, mixing until well combined. Let flavors meld for 2-3 minutes.
- Remove from heat and garnish with chopped green onions before serving.
Notes
Use day-old rice to prevent mushiness. Adjust the spice level by modifying the sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 210mg