Ingredients for Shrimp And Egg Fried Rice
- 2 green onions, thinly sliced
- 1/2 medium white onion, chopped
- 2 tablespoons sesame oil
- Chinese Five Spice Powder
- Medium Shrimp
- Garlic Clove
- Mushrooms
- 2 large eggs, lightly beaten
- Low Sodium Soy Sauce
- Cooked Brown Rice
- Bean Sprouts
- Carrot
- Red Pepper
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How to Make Shrimp And Egg Fried Rice
- If using frozen shrimp, thaw under cold running water. Peel, devein, and remove tails.
- Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
- Add shrimp (or pork/scallops) and stir-fry until pink and cooked through. Remove from wok and set aside.
- Add minced garlic and chopped white onion to the wok and sauté until softened, about 2-3 minutes.
- Add the mixed vegetables and stir-fry until tender-crisp, about 3-5 minutes.
- Push the vegetables to the sides of the wok, creating a well in the center.
- Pour in the beaten eggs and scramble gently, breaking them into smaller pieces.
- Add the cooked rice to the wok and stir to combine with the eggs and vegetables.
- Return the cooked shrimp (or pork/scallops) to the wok.
- Add the sliced green onions, five-spice powder, and soy sauce. Stir to combine.
- Drizzle in the remaining 1 tablespoon of sesame oil and stir-fry for another 2-3 minutes until heated through.
- Add vegetable oil if needed for extra oiliness.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
11g
Carbs
12g
