Description
A comforting and quick dish perfect for busy weeknights, featuring shrimp and colorful vegetables.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 eggs, beaten
- 4 green onions, chopped
- 3 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes. Remove them from the skillet and set aside.
- In the same skillet, add the mixed vegetables and cook for 2-3 minutes until they are tender and fragrant.
- Push the vegetables to one side of the skillet and pour the beaten eggs on the other side. Scramble the eggs gently until fully cooked.
- Add the cooked rice, the cooked shrimp, soy sauce, and chopped green onions to the skillet. Stir everything together until well-combined and heated through.
- Season with salt and pepper to taste. Serve immediately and enjoy!
Notes
Use day-old rice for the best texture and prep all ingredients in advance for a smooth cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 300mg