Better than Takeout Shrimp Fried Rice

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

1 pound large shrimp (peeled and deveined)

1 Tablespoon vegetable oil

2 Tablespoon sesame oil (divided)

3 cups cooked rice *

1 small white onion (chopped)

1 cup frozen peas and carrots (thawed)

2-3 Tablespoons soy sauce (more or less to taste)

3 eggs (lightly beaten)

2 Tablespoon chopped green onions (optional)

Instructions

Preheat a large skillet or wok to medium heat. Add vegetable oil, 1 Tablespoon sesame oil and shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside.

Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.

Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and shrimp to the veggie and egg mixture. Pour the soy sauce and 1 Tablespoons sesame oil on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

*Use day old cold cooked rice for best results. If you don't have precooked rice, it is just fine to cook the rice the same day.

Nutrition

• Calories: 129 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 3 g
• Cholestérol: 204 mg
• Sodium: 715 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 14 g