Shrimp and Egg Fried Rice
Elevate your weeknight dinner routine with this mouthwatering Shrimp and Egg Fried Rice, a quick and easy one-pan meal that's bursting with flavor and ready in just 30 minutes! Featuring plump, tender shrimp, fluffy scrambled eggs, and fragrant garlic-tossed veggies like carrots and optional peas, this dish delivers a satisfying balance of protein and vibrant color. The perfectly seasoned rice is infused with a savory blend of soy sauce, oyster sauce, and sesame oil, creating a deliciously rich, umami-packed base. Finished with fresh green onions for a zesty touch, this versatile fried rice recipe is perfect for busy weeknights or meal prep, serving up to four. It's an irresistible way to transform simple pantry staples into a restaurant-quality dish that everyone will love!
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Recipe Information
Ingredients
- 3 cups Cooked white rice
- 1 pound Large shrimp (peeled and deveined)
- 3 Eggs
- 3 Green onions (sliced)
- 1 Carrot (diced)
- 2 cloves Garlic (minced)
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Frozen peas (optional)
Instructions
In a small bowl, whisk the eggs with a pinch of salt and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Add another tablespoon of vegetable oil to the skillet. Pour in the whisked eggs and cook, gently stirring, until they are just set. Break the cooked eggs into small pieces with your spatula. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced carrots and cook for 2-3 minutes until slightly softened. If using frozen peas, add them to the skillet and cook for 1 minute.
Add the minced garlic and cook for 30 seconds until fragrant.
Increase the heat to high and add the cooked rice to the skillet. Stir well to break up any clumps and ensure the rice heats evenly.
Stir in the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix thoroughly to ensure the rice is evenly coated.
Return the cooked shrimp and scrambled eggs to the skillet. Add the sliced green onions and stir gently to combine.
Cook for an additional 2-3 minutes, ensuring all ingredients are heated through.
Taste and adjust seasoning if necessary, then serve hot and enjoy!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 31.5 g | ||
| Cholesterol | 1444 mg | 481% | |
| Sodium | 5692 mg | 247% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.2 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 421 mg | 32% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2379 mg | 51% | |
*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.
