Tool

• Large skillet

• Large bowl

Ingredients

Shrimp Fried Rice

• 2 tablespoons canola or vegetable oil

• 2 tablespoons sesame oil

• 1-pound large uncooked shrimp, peeled and deveined

• 1½ cups frozen peas and carrots

• 4 garlic cloves, minced

• 3 large eggs, beaten

• 4 cups chilled cooked white rice

• ¼ cup soy sauce

• 3 green onions, chopped

• ¾ teaspoon salt

• ¾ teaspoon ground ginger

• ½ teaspoon ground black pepper

Direction

Cook the Shrimp

1. Heat Oils & Cook Shrimp

• Heat canola oil and sesame oil in a large skillet over medium‑high.

• Add shrimp and cook until pink and opaque, about 3 minutes, stirring occasionally.

• Remove shrimp with a slotted spoon, leaving the oil in the skillet.

• Transfer shrimp to a large bowl.

Cook the Vegetables

2. Add Veggies & Garlic

• Add peas and carrots plus garlic to the skillet.

• Cook, stirring frequently, until veggies soften and peas turn bright green — about 4 minutes.

• Transfer vegetables to the bowl with the shrimp.

Scramble the Eggs

3. Cook Eggs

• Add another tablespoon of canola oil if needed.

• Pour in beaten eggs and scramble until firm, about 3 minutes.

• Transfer eggs to the shrimp and vegetables.

Fry the Rice

4. Add Rice & Stir-Fry

• Add cooked chilled rice to the skillet.

• Fry for 2 minutes, stirring often, until heated through.

• Add more oil if rice sticks.

Combine Everything

5. Mix & Season

• Return shrimp, vegetables, and eggs to the skillet.

• Stir in soy sauce, green onions, salt, ginger, and black pepper.

• Cook for 1 minute until everything is hot and well combined.

Serve

6. Finish & Enjoy

• Serve hot — perfect for a quick weeknight meal.

Nutrition -

(Per Serving)

Calories: 525kcal Carbohydrates: 57g Protein: 29g Fat: 19g Saturated Fat: 3g Polyunsaturated Fat: 6g Monounsaturated Fat: 9g Trans Fat: 0.1g Cholesterol: 282mg Sodium: 1947mg Potassium: 444mg Fiber: 4g Sugar: 4g Vitamin A: 914IU Vitamin C: 24mg Calcium: 128mg Iron: 3mg