Directions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining oil. Sauté garlic and onion for 1–2 minutes until fragrant and slightly softened.
- Add peas and carrots and cook for another 2 minutes until heated through.
- Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble until just set, then mix with the vegetables.
- Add the cooked rice, soy sauce, sesame oil, and black pepper. Stir-fry everything together for 3–4 minutes until rice is heated through and evenly coated with sauce.
- Return the cooked shrimp to the skillet and toss gently to combine.
- Garnish with sliced green onions and serve immediately.
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Substitute shrimp with chicken, tofu, or mixed seafood.
- Add bell peppers, corn, or mushrooms for extra vegetables.
- Use low-sodium soy sauce or tamari for a healthier option.
- Sprinkle with crushed red pepper flakes or drizzle sriracha for a spicy kick.
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