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Shrimp Fried Rice (Easy 20-Min Recipe)

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This shrimp fried rice highlights the best of Chinese takeout in a quick 20 minute recipe. Aka – it’s the best stir-fry recipe for dinner! Watch the video below to see how I make it in my kitchen.

Ingredients

Scale
  • 1 pound large shrimp (peeled and deveined)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons avocado oil
  • ½ small onion (diced)
  • 2 green scallions (thinly sliced (white and green parts separated))
  • 2 garlic cloves (minced)
  • ½ teaspoon minced ginger
  • 1 ½ cup frozen peas and carrots
  • 3 large eggs (beaten)
  • 4 cups cooked white rice
  • 3 tablespoons tamari soy sauce or coconut aminos
  • 2 teaspoons toasted sesame oil

Instructions

  1. Season the shrimp. In a medium bowl, season the shrimp with salt and pepper. Set aside.
  2. Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds, until just cooked through and opaque. Remove to a plate.
  3. Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
  4. Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
  5. Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
  6. Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.
  7. Garnish with green onions. Stir in the green parts of the green onions before serving.

Find it online: https://www.delicetreats.com/shrimp-fried-rice-3/