Shrimp Fried Rice with Vegetables

Ingredients

• Shrimp (peeled) 6 oz
• White rice (cooked) 1.5 cups
• Mixed vegetables (peas, carrots, corn) 1 cup
• Egg 1 large
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare ingredients. Make sure the shrimp are peeled and deveined. If your rice is freshly cooked, spread it out on a plate to cool so it doesn’t stick together when frying. Crack the egg into a small bowl and beat it lightly with a fork.
   Tip: Using leftover rice that's been refrigerated overnight works best for fried rice because it is drier and fries better.
2. Heat the pan and cook shrimp. Heat a large non-stick skillet or wok over medium-high heat. Add half the olive oil (about 1/2 tbsp). Once hot, add the shrimp in a single layer. Cook for about 2 minutes on each side until pink and opaque. Remove shrimp from pan and set aside.
   Tip: Do not overcrowd the pan to ensure the shrimp sear nicely instead of steaming.
3. Cook the egg. Add the remaining olive oil to the pan. Pour in the beaten egg and swirl the pan gently to make a thin omelet. Once set, break the egg into small pieces with your spatula and push to the side of the pan.
   Tip: Cook the egg quickly on medium-high heat to keep it tender and not rubbery.
4. Add vegetables and rice. Add the mixed vegetables to the pan and stir-fry for 2 minutes until heated through. Then add the cooked rice. Use your spatula to break up any clumps and mix everything evenly.
   Tip: Keep stirring to prevent sticking and to evenly distribute ingredients.
5. Combine shrimp and season. Return the cooked shrimp to the pan. Pour the soy sauce evenly over the rice mixture. Stir-fry everything together for another 2 minutes to combine flavors and heat through.
   Tip: Taste and adjust seasoning if needed by adding a little more soy sauce or a pinch of salt.
6. Serve hot. Turn off the heat and transfer the shrimp fried rice to serving plates. Serve immediately while hot.
   Tip: Garnish with chopped green onions or a sprinkle of sesame seeds if desired.

Pro tips

• Use day-old rice for best texture in fried rice.
• Cook shrimp just until pink to avoid rubbery texture.