Description

This Restaurant-style Shrimp Fried Rice is The BEST! Juicy, tender shrimp stir fried with eggs, garlic, onion, veggies and rice. It is very easy to make this irresistibly delicious 25-minutes fried rice and you won’t get enough of it!

Ingredients

Vegetable oil- 3 tbsp.
Onion ( finely chopped)- 1, medium
Garlic cloves ( finely chopped)- 4
Uncooked shrimp ( peeled & deveined)- 700 gm or 1.5 lbs
Mixed frozen veggies ( frozen corn, carrots, & peas) - 2 1/2 cup, thawed
Eggs ( lightly beaten)- 4
Fresh Cooked jasmine/ basmati rice*- 4 cups
Soy sauce- 2 tbsp.
Oyster sauce- 2 tbsp.
Rice vinegar- 1 tbsp.
Sesame oil- 2 tbsp.
Salt -to taste
Green onion ( finely chopped)- 1/4 cup
Black sesame seeds- 1 tbsp., optional

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Instructions

In a large skillet heat 3 tbs. of vegetable oil, saute onion until translucent, then add garlic, cook until fragrant.

Add the shrimp and cook about 15-20 seconds or until half cooked through.

Push the shrimp to one side of the skillet, add the beaten eggs, scramble the eggs with a whisk or spatula and cook until no longer runny.
Put the veggies, give a nice stir and cook 1-2 minutes.
Stir in the cooked rice.

In a medium bowl combine sesame oil, rice vinegar, oyster sauce, and soy sauce.
Pour the mixture over the fried rice and mix well, add green onion and sesame seeds, Give a good stir.

Serve immediately.

Notes

I used Fresh Cooked Instant Pot jasmine rice in this recipe, the texture of this rice is absolutely amazing! You can use also cold, leftover cooked rice, but the recipe will have some adjustments.Cook the shrimp and egg and transfer them to the plate, then cook frozen veggies and cooked rice until well reheated. Return shrimp back to the skillet.

If your local shrimp tend to become watery, I recommend to coat them in a cornstarch before frying.

Prep Time: 5
Cook Time: 15
Category: Fried rice recipes
Cuisine: Chinese

Nutrition

Serving Size: 100 g
Calories: 124 kcal
Sugar: 1.12 g
Sodium: 264 mg
Fat: 1.97 g
Carbohydrates: 20.79 g
Fiber: 0.6 g
Protein: 4.49 g
Cholesterol: 22 mg