Quick Shrimp Fried Rice

• Cooked White Rice (day-old recommended)

  2.5 cups
• Raw Shrimp (peeled and deveined)

  8.8 oz
• Large Eggs

  2 count
• Soy Sauce

  2 tablespoons
• Sesame Oil

  1 teaspoon
• Garlic (minced)

  2 cloves
• Green Onions (chopped, white and green parts separated)

  2 stalks
• Vegetable Oil

  1 tablespoon
• Salt

  0.3 teaspoon
• Black Pepper

  0.1 teaspoon

All Steps

1. 1

   If not already cooked, prepare white rice and let it cool completely; day-old rice works best for fried rice. Prepare shrimp by peeling and deveining, if not already done. Whisk the eggs with a pinch of salt and pepper in a small bowl. Chop green onions, separating the white and green parts.

2. 2

   Heat 0.5 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.

3. 3

   Add another 0.5 tablespoon of vegetable oil to the pan. Pour in the whisked eggs and scramble until just cooked through. Remove eggs and set aside, breaking them into smaller pieces.

4. 4

   Add minced garlic and the white parts of the green onions to the pan. Sauté for about 30 seconds until fragrant.

5. 5

   Add the cooked rice to the pan, breaking up any clumps. Stir-fry for 3-5 minutes, allowing the rice to heat through and develop a slight crispness.

6. 6

   Stir in the soy sauce and sesame oil, mixing thoroughly to coat all the rice.

7. 7

   Return the cooked shrimp and scrambled eggs to the pan. Add the green parts of the green onions. Stir-fry for another 1-2 minutes to combine and heat everything through.

8. 8

   Taste and adjust seasoning if needed. Serve hot immediately.