1. Prep the Ingredients
- If using frozen shrimp, thaw them under cold water and pat dry.
- Chop all vegetables and set them aside.
- Beat the eggs in a small bowl and set aside.
2. Cook the Shrimp 🍤
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2–3 minutes per side, until pink and opaque.
- Remove from the skillet and set aside.
3. Scramble the Eggs 🥚
- In the same pan, add a little more oil if needed.
- Pour in the beaten eggs and scramble until just cooked through.
- Remove and set aside with the shrimp.
4. Stir-Fry the Vegetables 🥕
- Heat the remaining 1 tablespoon of oil in the pan.
- Add onions, garlic, peas, and carrots and stir-fry for 3–4 minutes until softened.
5. Add the Rice & Sauce 🍚
- Push the veggies to one side and add the cold rice.
- Pour in soy sauce, oyster sauce, sesame oil, salt, and black pepper.
- Stir-fry everything together for 2–3 minutes, breaking up any clumps of rice.
6. Combine & Finish 🔥
- Add the shrimp and scrambled eggs back into the pan.
- Toss everything together until well mixed and heated through.
- Garnish with chopped green onions and serve hot!
Serving Suggestions 🍽️
✔ Top with chili flakes or Sriracha for extra spice! 🌶️
✔ Serve with a side of soy sauce or sweet chili sauce.
✔ Pair with a light Asian cucumber salad or steamed dumplings for a full meal!
Storage & Meal Prep Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Microwave for 1–2 minutes, or stir-fry again for a fresh taste!
- Freeze: Store in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.
Why You’ll Love This Recipe ❤️
✔ Quick & Easy – Ready in under 20 minutes!
✔ Better Than Takeout – Fresh, flavorful, and made with simple ingredients.
✔ Customizable – Add extra protein like chicken, beef, or tofu.
✔ One-Pan Meal – Less cleanup, more flavor!
This Shrimp and Egg Fried Rice is a must-try for anyone craving a fast, easy, and satisfying meal! Give it a go and let me know how it turns out! 🍤🍚✨
