Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1/2 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add shrimp and cook until pink, about 2 minutes. Remove and set aside.
- In the same pan, scramble the eggs. Remove and set aside.
- Add garlic and green onions to the pan. Cook for 30 seconds.
- Add frozen peas and carrots. Stir-fry for 1 minute.
- Add cooked rice, soy sauce, oyster sauce, and sesame oil. Mix well.
- Return shrimp and eggs to the pan. Stir-fry for 2 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Use cold rice for best texture.
- Adjust soy sauce to taste.
- Add more vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg