A delicious and flavorful dish made with shrimp, rice, and vegetables. It’s quick and easy to make, and perfect for a weeknight dinner or a tasty lunch. Serve it hot and enjoy!
Prep
20 minutesCook
15 minutesReady In
35 minutesLevel
EasyRating
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Loading...| 1 pound shrimp, peeled and deveined | |
| 3 cups cooked rice | |
| 2 tablespoons vegetable oil | |
| 1 cup frozen peas and carrots | |
| 2 cloves garlic, minced | |
| 3 eggs, beaten | |
| 3 tablespoons soy sauce | |
| 1 tablespoon oyster sauce | |
| 1 tablespoon sesame oil | |
| Salt and pepper to taste |
| 1. | Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. |
| 2. | Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside. |
| 3. | Add the remaining tablespoon of vegetable oil to the skillet. Add the garlic, peas, and carrots and cook until tender, about 3-4 minutes. |
| 4. | Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then stir in with the vegetables. |
| 5. | Add the cooked rice to the skillet and stir to combine with the vegetables and eggs. |
| 6. | Add the cooked shrimp back to the skillet. Drizzle the soy sauce, oyster sauce, and sesame oil over the mixture. Stir well to coat everything evenly. |
| 7. | Cook for an additional 2-3 minutes to heat everything through. Season with salt and pepper to taste. |
| 8. | Serve hot and enjoy! |
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