Ingredients
Shrimp Marinade
- 1 lb 26-30 count uncooked shrimp, peeled and deveined
- 1 tsp corn starch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Cooking & Other Ingredients
- 3 Tbsp LIGHT olive oil or canola oil, divided
- 4 large eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover chilled white rice (rinse rice before cooking)
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce or coconut aminos (or to taste)
- 1 1/2 tsp sesame oil
Instructions
- Marinate Shrimp: In a medium bowl, combine the shrimp, cornstarch, sea salt, and black pepper. Mix well and let marinate at room temperature for 10 minutes to enhance the shrimp’s texture and flavor.
- Cook the Shrimp: Heat a large non-stick skillet over medium-high heat. When a bead of water sizzles and evaporates, add 2 tablespoons of cooking oil and spread shrimp in a single layer. Cook for 1 minute per side, or until shrimp turn opaque and are cooked through. Remove shrimp to a separate bowl.
- Cook the Eggs: Using the same skillet on medium heat, pour in the beaten eggs. Gently break up the eggs with a spatula and cook until just set and no longer runny. Remove eggs to a bowl and set aside.
- Cook Green Onion: Wipe the skillet clean with a paper towel, then return it to medium-high heat. Add the remaining 1 tablespoon of oil and the finely chopped green onions. Sauté for about 30 seconds or until fragrant.
- Cook the Rice: Add the chilled leftover rice to the skillet with the green onions. Spread the rice evenly over the pan and let it cook undisturbed for 1 to 2 minutes to allow it to crisp slightly, then stir and sauté for another 1 to 2 minutes. The rice should sizzle, helping to develop flavor and texture.
- Add Sauces and Vegetables: Drizzle 2 tablespoons of soy sauce over the rice and stir well to distribute the seasoning. Add the sesame oil and thawed frozen carrots and peas. Mix everything thoroughly to combine.
- Combine All Ingredients: Return the cooked shrimp and eggs back to the skillet. Stir well and continue cooking, stirring frequently, until the rice is hot and sizzling. Taste and add more soy sauce if desired. Serve hot.
Notes
- Rinsing leftover rice before cooking helps to separate the grains and prevents clumping.
- Using chilled rice is key to achieving the best fried rice texture.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred.
- Adjust soy sauce quantity to control saltiness according to your taste.
- For a gluten-free option, use tamari or coconut aminos instead of regular soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
