Easy Shrimp Fried Rice

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

2 tablespoons sesame oil

2 tablespoons olive oil

1 pound uncooked medium shrimp, peeled and deveined

1 cup frozen peas and carrots

½ cup frozen corn

2 cloves garlic, finely minced, or more to taste

3 large eggs, lightly beaten

4 cups cooked rice

3 tablespoons thinly sliced green onions

3 tablespoons low-sodium soy sauce, or more to taste

½ teaspoon salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

Wskazówki

Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.

Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.

Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.

Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Wartości Odżywcze

• Kalorie: 552 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 312 mg
• Sód: 971 mg
• Węglowodany Całkowite: 64 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 2 g
• Białko: 30 g