Easy Shrimp Fried Rice
Servings 4 servings
Ingredients
- 2 tablespoon vegetable or canola oil divided
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ½ lb raw shrimp peeled and deveined (you can use fresh or froze and thawed)
- pinch salt and pepper
- 2 eggs whisked
- 1.5 cups frozen peas and carrots thawed
- 3 tablespoon butter
- 4 cups cold cooked rice short grain rice is ideal
- 3 green onions thinly sliced
- ¼ cup soy sauce
- 1 tablespoon hoisin or oyster sauce
- 1 teaspoon sesame oil
Instructions
- In a large skillet, heat one tablespoon of oil over medium-high heat. Add the onion, garlic, and ginger and and cook until translucent, about 3-4 minutes.
- Season shrimp with a pinch of salt and pepper, and add them to the pan with the onions, in a single layer. Flip after a minute or so, and cook until pink and opaque, about another minute. Transfer the contents of the pan to a bowl.
- Return the pan to the heat, and add another tablespoon of oil. Add whisked eggs and cook, stirring occasionally to scramble, until no longer runny, about 1 minute. Remove the eggs to the bowl with the shrimp.
- Melt the butter in the skillet and add the rice. Pat the rice into an even layer and let cook without stirring for 2-3 minutes.
- Add the green onions to the rice and stir to combine, until rice is heated through.
- Stir in the contents of the bowl with the shrimp, along with the peas and carrots, soy sauce, oyster sauce, and sesame oil, until well-combined.
- Serve with extra soy sauce, if desired.