Shrimp Fried Rice
ingredients:
3 cups (555 g) day-old white rice
4 large eggs
1 ½ pounds (680 g) frozen shrimp, thawed
4 tablespoons (56 g) butter, divided
1 medium onion, diced
1 cup (165 g) frozen corn, thawed
1 cup (140 g) frozen peas and carrots mix, thawed
½ cup (118 ml) low sodium soy sauce
Splash of dark soy sauce, optional (mainly for richer color)
Salt and pepper, to taste
Directions:
In a large skillet or wok, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and the diced onion. Sauté until the onion is translucent, about 2-3 minutes.
Push the onions to one side of the skillet and add the eggs to the empty side. Scramble the eggs and cook until fully set.
Add the thawed corn, peas, and carrots to the skillet, stirring to combine with the onions and eggs.
Add the day-old rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and eggs.
Pour the soy sauce over the rice and stir until everything is evenly coated. If using, add a splash of dark soy sauce for color.
Return the cooked shrimp to the skillet and mix thoroughly. Season with salt and pepper to taste.
Serve hot and enjoy!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 430 kcal | Servings: 4 servings
