shrimp fried rice

Ingredients

• 1 tablespoon vegetable oil
• 1 pound shrimp, peeled and deveined
• 1 cup cooked rice (day-old is best)
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced for garnish

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add shrimp and cook until pink and cooked through, about 3-5 minutes.
3. Remove shrimp from skillet and set aside.
4. Add onion and carrots to the skillet and cook until softened, about 3-5 minutes.
5. Add garlic and cook for 30 seconds until fragrant.
6. Add cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.
7. Return shrimp to the skillet.
8. Pour in soy sauce and sesame oil. Stir-fry for 1-2 minutes, until heated through.
9. Stir in frozen peas. Cook for 1 minute.
10. Garnish with sliced green onions before serving.

Notes

• Day-old rice is crucial for best results. It’s drier and less likely to clump.
• Use a wok if you have one – it helps with even heat distribution.
• Don’t overcrowd the skillet; cook in batches if necessary.
• For extra flavor, add a beaten egg to the skillet after cooking the vegetables.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.