Shrimp Fried Rice with Mixed Vegetables

 🍤🍚 Shrimp Fried Rice with Mixed Vegetables 🥕🌱

A quick, flavorful takeout-style favorite packed with juicy shrimp and colorful veggies 😋

Ingredients:

* 2 cups cooked and chilled jasmine rice

* 1 lb large shrimp, peeled and deveined

* 2 tablespoons vegetable oil

* 2 eggs, lightly beaten

* 1/2 cup carrots, diced

* 1/2 cup green peas

* 1/4 cup corn kernels

* 3 green onions, sliced

* 3 cloves garlic, minced

* 3 tablespoons soy sauce

* 1 tablespoon oyster sauce

* 1 teaspoon sesame oil

* Salt and black pepper to taste

Instructions:

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

2. Add shrimp, season lightly with salt and pepper, and cook 2–3 minutes per side until pink and cooked through. Remove and set aside.

3. In the same pan, add remaining oil. Sauté garlic for about 30 seconds until fragrant.

4. Add carrots, peas, and corn. Cook for 2–3 minutes until slightly tender.

5. Push vegetables to one side of the pan. Pour in beaten eggs and scramble until fully cooked.

6. Add chilled rice, breaking up any clumps. Stir well to combine.

7. Return shrimp to the pan. Add soy sauce, oyster sauce, and sesame oil. Stir-fry for 3–4 minutes until everything is evenly coated and heated through.

8. Toss in green onions and adjust seasoning if needed. Serve hot.

Pro Tip:

Use day-old cold rice for the best texture — freshly cooked rice can make fried rice mushy. Spread fresh rice on a tray and chill for 30 minutes if needed!