Easy Better-Than-Takeout Shrimp Fried Rice
Serves 45 mins prep10 mins cook
One-skillet, ready in 20 minutes, and you'll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!
0 servings
What you need
Instructions
0 To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside. 1 Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently. 2 Add the garlic, ginger, and cook for 1 minute, stir intermittently. 3 Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. 4 Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. 5 Adapted from Easy Better-Than-Takeout Chicken Fried RiceView original recipe