Shrimp Fried Rice recipe is made with fresh shrimp, rice, green onions, peas, carrots, and sesame oil. It is a classic dinner dish that is ready in about 30 minute

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil or canola oil
• 1 pound shrimp peeled and deveined
• 1 1/2 cups frozen veggie blend I used peas and carrots
• 1 cup frozen sweet corn
• 1/2 cup green onions chopped
• 4 garlic cloves minced
• 1 teaspoon fresh ginger minced
• 3 large eggs lightly beaten
• 4 cups cooked rice white or brown rice
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• Salt and pepper optional or to taste

Instructions

1. Place a large non-stick skillet or wok over medium-high heat, add vegetable oil and once simmering add shrimp and cook for about 5 minutes, stirring occasionally, until golden brown.
   
   
2. Remove the shrimp and place on a plate, set aside.
3. To the same skillet, add sesame oil and once hot add minced garlic and minced ginger, cook stirring for 30 seconds.
4. Next, add the veggies: peas, carrots, corn, green onions, and cook stirring for about 2-3 minutes, until they begin to soften.
5. Push everything to one side of the skillet, and add the lightly beaten eggs to the other side. Stir to scramble, and cook the eggs. Once cooked combine with the veggies.
6. Add the shrimp back to the skillet, and add the cooked rice. Drizzle with soy sauce and mirin, and stir to combine. Cook for about 2 minutes, or until shrimp and rice are well heated through.
   
   
7. Serve warm garnished with green onions and sesame seeds if desired.Shrimp Fried Rice recipe is made with fresh shrimp, rice, green onions, peas, carrots, and sesame oil. It is a classic dinner dish that is ready in about 30 minutes!
   Course: Main Course
   Cuisine: American, Chinese
   Keyword: Shrimp Fried Rice
   Servings: 4 servings
   Calories: 592 kcal
   Author: Catalina Castravet
   Ingredients
   
   • 2 tablespoons sesame oil
   • 2 tablespoons vegetable oil or canola oil
   • 1 pound shrimp peeled and deveined
   • 1 1/2 cups frozen veggie blend I used peas and carrots
   • 1 cup frozen sweet corn
   • 1/2 cup green onions chopped
   • 4 garlic cloves minced
   • 1 teaspoon fresh ginger minced
   • 3 large eggs lightly beaten
   • 4 cups cooked rice white or brown rice
   • 4 tablespoons low-sodium soy sauce
   • 1 tablespoon mirin
   • Salt and pepper optional or to taste
   Instructions
   
   1. Place a large non-stick skillet or wok over medium-high heat, add vegetable oil and once simmering add shrimp and cook for about 5 minutes, stirring occasionally, until golden brown.​
   2. Remove the shrimp and place on a plate, set aside.​
   3. To the same skillet, add sesame oil and once hot add minced garlic and minced ginger, cook stirring for 30 seconds.​
   4. Next, add the veggies: peas, carrots, corn, green onions, and cook stirring for about 2-3 minutes, until they begin to soften.​
   5. Push everything to one side of the skillet, and add the lightly beaten eggs to the other side. Stir to scramble, and cook the eggs. Once cooked combine with the veggies.​
   6. Add the shrimp back to the skillet, and add the cooked rice. Drizzle with soy sauce and mirin, and stir to combine. Cook for about 2 minutes, or until shrimp and rice are well heated through.​
   7. Serve warm garnished with green onions and sesame seeds if desired.​
   8. Recipe by 30 Minutes Meal​

 

[Still Ebby]

Thanks BB for taking the time to print this all out for us.

 

[Mummanew]

Just a hint- boil the rice the day before.