Description
A quick and flavorful dish combining tender shrimp, vibrant vegetables, and perfectly cooked rice for a delightful meal.
Ingredients
Scale
- 1 cup cooked rice (preferably day-old jasmine or long-grain)
- 200 grams shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet or wok over medium heat.
- Cook the shrimp until pink and curled, about 2-3 minutes.
- Scramble the eggs in the skillet until just set.
- Add the mixed vegetables and stir for 2-3 minutes.
- Incorporate the cold rice into the mixture along with soy sauce.
- Season with salt and pepper, then fold in the green onions.
- Serve hot, garnished with extra green onions or sesame seeds if desired.
Notes
For the best results, use day-old rice and avoid crowding the skillet to ensure crispy textures.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 180mg