Description
A comforting and quick one-pan dish that combines shrimp, rice, and colorful vegetables for a hearty weeknight meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat until hot and shimmering.
- Add the shrimp and cook until they turn a beautiful pink, about 3-4 minutes.
- Push the shrimp to one side of the skillet and pour in the beaten eggs, scrambling until fully cooked.
- Add the mixed vegetables and cooked rice to the skillet, gently stirring to combine.
- Pour in the soy sauce and season with salt and pepper to taste.
- Cook for another 3-5 minutes, stirring occasionally, until everything is heated through.
- Garnish with chopped green onions before serving.
Notes
Use leftover rice for better texture. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg