Shrimp Fried Rice with Mixed Vegetables

Name: Shrimp Fried Rice with Mixed Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 oz Shrimp, peeled (about 170 grams, deveined if possible); 2 cups Cooked white rice (preferably day-old rice for best texture); 1.5 cups Mixed vegetables (peas, carrots, corn) (fresh or frozen); 1 tbsp Soy sauce (low sodium preferred); 1 tbsp Olive oil (or any cooking oil you prefer); 1 large Egg (beaten)

978 kcal · 34 g protein · 10 minutes · 2 servings

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A delicious and colorful shrimp fried rice loaded with mixed vegetables, tender shrimp, and fluffy scrambled eggs. This dish is perfect for a quick, satisfying meal that combines savory flavors with wholesome ingredients.

978 kcal 34 g protein 10 minutes

Ingredients

Shrimp, peeled 6 oz
Cooked white rice 2 cups
Mixed vegetables (peas, carrots, corn) 1.5 cups
Soy sauce 1 tbsp
Olive oil 1 tbsp
Egg 1 large

Method

Prepare Your Ingredients. Make sure your shrimp is peeled and deveined. If using frozen mixed vegetables, thaw them slightly. Beat the egg lightly in a small bowl. Have your cooked rice ready and separated to avoid clumps.
Tip: Using day-old rice helps prevent the fried rice from becoming mushy.
Cook the Egg. Heat half of the olive oil in a large skillet or wok over medium heat. Pour in the beaten egg and scramble it gently until just cooked. Remove the egg from the pan and set aside.
Tip: Cook the egg quickly and gently to keep it soft and fluffy.
Cook the Shrimp. Add the remaining olive oil to the pan and increase the heat to medium-high. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Stir frequently to cook them evenly.
Tip: Avoid overcooking shrimp, as they can become rubbery.
Add Vegetables. Add the mixed vegetables to the pan with the shrimp. Stir-fry for 2-3 minutes until the vegetables are heated through and slightly tender.
Tip: If using frozen vegetables, make sure they are thawed to avoid excess water in the pan.
Add Rice and Soy Sauce. Add the cooked rice to the pan. Break up any clumps with your spatula. Pour the soy sauce evenly over the rice. Stir everything together thoroughly and cook for another 3-4 minutes, allowing the rice to heat through and absorb the flavors.
Tip: Keep stirring to prevent the rice from sticking to the pan.
Combine Egg and Final Stir. Return the scrambled egg to the pan and stir it into the rice mixture. Cook for an additional 1-2 minutes to combine all flavors and ensure everything is hot.
Tip: Taste and adjust soy sauce if needed before serving.

Pro tips

Use leftover rice that has been refrigerated overnight for the best texture.
If you like, add chopped green onions or a dash of sesame oil for extra flavor.