Weeknight Shrimp Fried Rice

Name: Weeknight Shrimp Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 0.5 tsp Black Pepper; 0.5 cup Corn; 3 whole Eggs; 3 tbsp Green Onion; 1 lb Medium Shrimp; 20 cloves Minced Garlic; 2 tbsp Olive Oil; 1 cup Peas & Carrots Blend; 4 cups Rice; 0.5 tsp Salt; 2 tbsp Sesame Oil; 3 tbsp Soy Sauce

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Weeknight Shrimp Fried Rice brings tender, juicy shrimp together with fluffy rice, sweet corn, and peas for a balanced bite in every forkful. Lightly scrambled eggs and a kiss of sesame oil add richness, while soy sauce and green onions deliver a clean, savory finish. Perfect for a quick dinner or a satisfying lunch when you’re craving takeout flavors at home.

Prep10 mins
Cook15 mins
Serves4
DifficultyEasy

1

Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add the shrimp; cook until the outsides are bright pink and the meat is opaque, flipping halfway through.
2

Using a slotted spoon, transfer the shrimp to a plate, leaving the oils and cooking juices in the skillet. Set aside.
3

Add the peas and carrots and the corn to the skillet; cook, stirring occasionally, until the vegetables start to soften. Add the garlic; cook and stir. Push the vegetables to one side of the skillet, add the eggs to the other side; cook, stirring as needed, to scramble.
4

Add the shrimp, rice, and green onions to the skillet; stir. Drizzle with soy sauce; season with salt and pepper. Stir to combine. Cook until the shrimp is reheated.