Shrimp Fried Rice with Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons sesame oil
02 -
2 tablespoons vegetable oil or canola oil
03 -
1 pound shrimp, peeled and deveined
04 -
1 1/2 cups frozen peas and carrots
05 -
1 cup frozen sweet corn
06 -
1/2 cup green onions, chopped
07 -
4 garlic cloves, minced
08 -
1 teaspoon fresh ginger, minced
09 -
3 large eggs, lightly beaten
10 -
4 cups cooked white or brown rice
11 -
4 tablespoons low-sodium soy sauce
12 -
1 tablespoon mirin
13 -
Salt, to taste
14 -
Black pepper, to taste
# Instructions:
01 -
Place a large non-stick skillet or wok over medium-high heat. Add vegetable oil and, once shimmering, add the shrimp. Sauté for approximately 5 minutes, stirring occasionally, until the shrimp are golden brown. Remove shrimp to a plate and set aside.
02 -
In the same skillet, pour in sesame oil. When hot, add minced garlic and ginger. Stir constantly and cook for about 30 seconds, releasing fragrance.
03 -
Add the frozen peas and carrots, sweet corn, and chopped green onions. Sauté for 2 to 3 minutes, stirring, until the vegetables begin to soften.
04 -
Push the vegetables to one side of the skillet. Pour the lightly beaten eggs onto the empty side. Stir and scramble until eggs are just cooked through. Mix eggs into the vegetables.
05 -
Return cooked shrimp to the skillet. Add the cooked rice and drizzle with soy sauce and mirin. Stir thoroughly to combine and cook for 2 minutes until everything is heated through.
06 -
Taste and season with salt and black pepper as desired. Serve warm, garnished with additional green onions or sesame seeds if preferred.
# Notes:
01 -
For best results, use day-old rice to ensure a fluffy texture and prevent clumping during stir-frying.