Servings 6 servings
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 medium yellow onion, small diced
- 3 cloves garlic, diced
- 2 teaspoons minced fresh ginger
- 1 pound small or medium shrimp, shelled, deveined and tails removed
- 4 cups cooked and cooled long grain white rice
- 2 cups frozen peas and carrots, thawed and drained
- 1/4 cup low sodium soy sauce
- Sliced scallions, for garnishing
Instructions
- Add the olive oil and sesame oil to a large, tall-sided skillet or wok set over medium-high heat.
- Once the oil is hot, add the onions, garlic and ginger, and cook, stirring, until the onions are translucent, about 3 minutes.
- Add the shrimp and cook, stirring, just until the shrimp are cooked through and no longer opaque, about 3 minutes.
- Add the rice, peas and carrots, and soy sauce to the skillet and toss to combine. Garnish with scallions and serve.
Notes
- Fried rice is cooked using the stir-fry method, which means high heat and fast cooking. Have all of your ingredients prepped and ready before you start.
- Day-old rice works best for fried rice. If you need help getting it right, see my guide for cooking perfect white rice.
- Eggs: Scrambled eggs are a great optional add-in. Once the shrimp are cooked, push everything to one side of the pan, scramble the eggs, then stir them into the rice and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!