Here’s a quick and flavorful shrimp and egg fried rice recipe 🦐🍚
Ingredients (2–3 servings)
- 2 cups cooked rice (preferably day-old, cold rice works best)
- 200 g (7 oz) shrimp, peeled and deveined
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup mixed vegetables (peas, carrots, corn, optional)
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp sesame oil (or any cooking oil)
- 2 green onions, sliced
- Salt and black pepper, to taste
- Optional: a pinch of chili flakes or a dash of oyster sauce for extra flavor
Instructions
- Prep shrimp
- Season shrimp with a little salt and pepper.
- Heat 1 tsp oil in a pan over medium heat. Cook shrimp 2–3 minutes per side until pink. Remove and set aside.
- Scramble eggs
- In the same pan, add a bit more oil if needed. Pour in beaten eggs, scramble lightly, then remove and set aside.
- Sauté aromatics
- Add onion and garlic to the pan. Cook 1–2 minutes until fragrant.
- If using mixed vegetables, add them and cook until slightly tender.
- Fry rice
- Add the cold rice, breaking up clumps. Stir-fry 3–4 minutes to heat through.
- Combine everything
- Return shrimp and eggs to the pan.
- Add soy sauce, sesame oil, and a pinch of salt and pepper. Toss everything well.
- Finish
- Sprinkle sliced green onions on top and serve hot.
💡 Tips
- Day-old rice works best because it’s drier and won’t get mushy.
- For extra flavor, you can add a teaspoon of fish sauce or a small splash of rice vinegar.
- Make it spicy by adding chopped chili or Sriracha.
If you want, I can make a one-pan, super-quick version that’s done in under 15 minutes. Do you want me to?
