Description
A quick, delicious, and satisfying meal, perfect for busy weeknights or impressing guests without spending too much time in the kitchen.
Ingredients
Scale
- 2 cups cooked rice
- 8 oz shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
- In the same skillet, add another tablespoon of oil and sauté the minced garlic for 30 seconds. Then, add the mixed vegetables and cook until they are tender.
- Push the vegetables to one side of the skillet. Add the remaining oil and scramble the eggs on the other side until fully cooked.
- Once the eggs are cooked, add the cooked rice, shrimp, and soy sauce to the skillet. Stir everything together and cook for another 2-3 minutes until heated through.
- Stir in the chopped green onions and season with salt and pepper. Serve hot.
Notes
Use day-old rice for better texture. Customize mixed vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg