15-Minute Shrimp Fried Rice

Prep Time: 10 mins Cook Time: 5 mins Servings: 2 servings Source:

Ingredients

3 tbsp vegetable oil divided

2 servings (500g) cooked rice preferably day-old

1/2 lb (20-25) small shrimp peeled and deveined

1 green onion chopped

2 cloves garlic minced

1/2 yellow onion diced

1 tbsp soy sauce

3 large eggs

1 tbsp oyster sauce

1 tbsp sesame oil

1 tsp sesame seeds

parsley flakes optional, for garnish

Directions

Season the shrimp with salt and pepper. Heat a wok or a large pan over medium heat, and add a tbsp of vegetable oil and shrimp. Cook for about 2 minutes until they turn pink. Remove and set aside.

In the same wok, add the remaining oil, green onion, garlic, and onion and cook until fragrant, about 1-2 minutes. Add in the shrimp and soy sauce, and mix to combine.

Move the mixture onto one side, and crack the eggs into the edge of the wok. Lightly scramble the eggs and combine well.

Reduce the heat to low. Add rice and mix in well, ensuring all grains are evenly coated. Add oyster sauce, sesame oil, sesame seeds, and salt and pepper to taste. Enjoy!

Notes

For plating tips, please refer to the full post above.

Shrimp fried rice tastes best when fresh, but can be kept in the fridge for up to 5 days or up to 4 months in the freezer when properly stored. For detailed cooking tips, please refer to the blog post above!

Nutrition

Calories: 328kcal