Ingredients:
1 lb shrimp, peeled and deveined
3 cups cooked jasmine rice, chilled
2 tbsp vegetable oil, divided
1 onion, finely chopped
2 cloves garlic, minced
1 cup mixed vegetables (peas, carrots, corn)
2 eggs, lightly beaten
3 tbsp soy sauce
1 tbsp sriracha (adjust to taste)
1 tsp sesame oil
2 green onions, sliced
Salt and pepper to taste
Directions:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining 1 tbsp of vegetable oil and sauté the chopped onion until translucent, about 2 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the mixed vegetables and cook for 3-4 minutes until tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the chilled rice to the skillet, breaking up any clumps with a spatula.
Pour in the soy sauce, sriracha, and sesame oil, stirring everything together until the rice is evenly coated and heated through.
Return the cooked shrimp to the skillet and toss gently to combine.
Season with salt and pepper to taste, and garnish with sliced green onions before serving.
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins
Servings: 4
