Ingredients
- 2 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- 1 lb medium-large fresh shrimp, cleaned (15–20 count)
- 1 cup frozen peas and diced carrots blend
- 1/2 cup frozen corn
- 2–3 garlic cloves, finely minced or pressed
- 1/2 tsp ground ginger
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white or brown, leftover works best)
- 2–3 green onions, sliced into thin rounds
- 3–4 tbsp low-sodium soy sauce
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Instructions
- Heat sesame oil and canola oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add peas, carrots, corn, garlic, and ginger to the skillet. Stir-fry until tender.
- Push vegetables to one side, pour in beaten eggs, and scramble until just set.
- Add rice, breaking up clumps, and stir to combine.
- Return shrimp to skillet. Add green onions, soy sauce, salt, and pepper. Stir-fry 2–3 minutes until heated through.
- Serve hot with extra soy sauce or sriracha if desired.
Notes
- Use day-old rice for best texture—it fries better than freshly cooked rice.
- Thaw and pat dry frozen shrimp before cooking for the best sear.
- Swap shrimp for chicken, beef, or tofu for variety.
- Add extra vegetables like bell peppers, broccoli, or snap peas.
- For a spicier version, add sriracha or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
- Diet: Low Fat
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 225 mg
