How to make Shrimp Fried Rice 🍤👨🏻‍🍳🍚

Ingredients

• 2 cups Cooked Long-Grain Rice (Day‑old rice, cooled)
• 150 g Large Shrimp, Peeled and Deveined (Raw, deveined)
• 50 g Onion (Finely diced)
• 50 g Carrot (Peel and dice small)
• 2 large Eggs (Beaten)
• 0.5 tablespoon Garlic (Minced (about 1 clove))
• 3 tablespoons Scallions (Sliced thin)
• 1 tablespoon Soy Sauce (Low‑sodium preferred)
• 0.5 tablespoon Sesame Oil (Toasted sesame oil)
• 1 tablespoon Unsalted Butter (Melted, adds richness)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Ingredients

   Dice the onion and carrot, mince the garlic, slice the scallions, and beat the eggs in a bowl.

   Time: PT5M

2. Scramble Eggs

   Heat a splash of oil in the wok over medium‑high heat, pour in the beaten eggs and scramble quickly until just set. Transfer the eggs to the side of the wok.

   Time: PT2M

3. Aromatics

   Add another tablespoon of oil, then stir‑fry the minced garlic for about 30 seconds until fragrant.

   Time: PT1M

4. Cook Shrimp

   Add the shrimp and stir‑fry until it is about 80 % cooked through (still slightly pink), roughly 2–3 minutes.

   Time: PT3M

5. Add Vegetables

   Stir‑fry the diced onion and carrot with the shrimp until the vegetables are just softened, about 2 minutes.

   Time: PT2M

6. Incorporate Rice

   Add the cooked rice, breaking up any clumps, and stir‑fry for 2 minutes to heat through and lightly toast.

   Time: PT2M

7. Season

   Season the mixture with soy sauce, sesame oil, melted butter, and a pinch of salt and pepper. Toss to coat evenly.

   Time: PT1M

8. Finish

   Return the scrambled eggs to the wok, add the sliced scallions, and give everything a final toss for another minute.

   Time: PT1M

9. Serve

   Transfer the shrimp fried rice to serving plates and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g