Description
A flavorful dish featuring succulent shrimp, crisp vegetables, and perfectly cooked jasmine rice, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked jasmine rice, chilled
- 1 pound (450 grams) shrimp, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup frozen peas and carrots, thawed
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: lime wedges and fresh cilantro for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
- Add shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- In the same skillet, add remaining tablespoon of oil, minced garlic, and diced onion. Sauté until the onion is translucent, about 3-4 minutes.
- Add thawed peas and carrots, cooking for another 2 minutes.
- Push vegetables to one side, pour in beaten eggs, and scramble until fully cooked, then mix them with vegetables.
- Add the chilled rice, breaking up clumps and ensuring everything is evenly mixed.
- Pour soy sauce, oyster sauce, and sesame oil over the mixture, stirring thoroughly.
- Add the cooked shrimp back to the skillet and heat through, about 2-3 minutes.
- Season with salt and pepper, stir in chopped green onions just before serving.
- Optional: Garnish with lime wedges and fresh cilantro.
Notes
Use chilled, day-old rice for best texture. Consider healthier alternatives like brown rice or adding more vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 180mg