Savory Rice with Shrimp and Eggs
Indulge in the ultimate comfort food with this enticing recipe for Savory Rice with Shrimp and Eggs—a quick and flavor-packed meal that’s perfect for busy weeknights or an elevated homemade dinner. This recipe combines fluffy jasmine rice, tender shrimp, and perfectly seasoned scrambled eggs, all brought together with a savory blend of soy sauce, sesame oil, and fragrant garlic. A touch of green onions adds a burst of freshness, while the minimal prep time and one-skillet cooking method make cleanup a breeze. Whether you're craving an easy shrimp fried rice alternative or a wholesome, protein-packed dish, this recipe delivers restaurant-quality flavor in just 35 minutes. Serve it fresh from the pan for a satisfying, crowd-pleasing meal that your family will love!
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 8 ounces Large shrimp (peeled and deveined)
- 3 large Eggs
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 3 stalks Green onions (sliced thin)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a pot, cover, and cook over medium heat until the water is absorbed (about 15 minutes). Remove from heat, fluff with a fork, and set aside.
In a small bowl, lightly beat the eggs and season with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the eggs and cook, gently stirring, until scrambled and just set. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp and set aside.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the cooked rice, breaking up any clumps.
Drizzle the soy sauce and sesame oil over the rice, stirring well to combine. Return the scrambled eggs and shrimp to the skillet, folding them into the rice.
Sprinkle the sliced green onions over the dish and cook for 1-2 minutes, stirring occasionally, until everything is heated through.
Taste and adjust seasoning with additional soy sauce or pepper if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
