Egg fried rice is a beloved dish across Asia, known for its simplicity, flavor, and versatility. Among the many variations, the Easy Egg Fried Rice with Shrimp stands out as a delightful combination of succulent shrimp, fluffy eggs, and fragrant rice, making it a perfect meal for any occasion.
Ingredients
Scale:
2 cups cooked jasmine rice (preferably day-old)
1 pound raw shrimp, peeled and deveined
3 large eggs
1 cup mixed vegetables (carrots, peas, bell peppers)
3 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced or grated
Salt and pepper to taste
2 green onions, chopped (optional)
Sesame seeds (optional)
Chili flakes (optional)
Instructions
Prepare the Ingredients: If your shrimp are frozen, make sure to thaw them in advance. Pat them dry with paper towels to remove excess moisture.
Scramble the Eggs: In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Beat the eggs and pour them into the skillet. Cook, stirring gently, until just set but still slightly runny. Remove and set aside.
Cook the Shrimp: In the same skillet, add another tablespoon of oil, increase the heat to medium-high, add the shrimp, season with salt and pepper, and stir-fry for about 2-3 minutes until pink and opaque. Remove and set aside.
Sauté the Vegetables: Add more oil if needed, then add garlic and ginger. Stir-fry for about 30 seconds until fragrant, then add the mixed vegetables and cook for 2-3 minutes until tender but crisp.
Add Rice and Season: Increase heat to high, add the rice, break up clumps, and stir-fry for about 2 minutes. Pour in the soy sauce and sesame oil.
Combine Ingredients: Return the shrimp and eggs to the skillet, mix gently, and adjust seasoning.
Garnish and Serve: Remove from heat, sprinkle with green onions and sesame seeds, and serve hot.
