Shrimp and Vegetable Fried Rice

Ingredients

• 3 cup Cooked white rice (preferably day-old or cold)
• 500 g Shrimp (cleaned, peeled, and deveined)
• 2 Carrot (diced small)
• 2 Zucchini (diced small)
• 0.5 White onion (finely chopped)
• 2 clove Garlic (finely minced)
• 2 tbsp Vegetable oil (for sautéing)
• 4 tbsp Soy sauce (or to taste)
• 2 Egg (lightly beaten)
• Green onion (chopped for garnish)

Steps

1. 1

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

2. 2

   Add the cleaned shrimp and sauté until they turn pink and are cooked through. Remove them from the skillet and set aside.

3. 3

   In the same skillet, add the other tablespoon of oil if necessary. Add the chopped onion and garlic, and sauté until fragrant.

4. 4

   Incorporate the diced carrot and zucchini. Sauté for about 3-5 minutes until the vegetables are tender but still firm.

5. 5

   Push the vegetables to the sides of the skillet and pour the beaten eggs into the center. Scramble gently until cooked, then mix them with the vegetables.

6. 6

   Add the cooked white rice to the skillet, breaking up any clumps with a wooden spoon.

7. 7

   Pour the soy sauce over the rice and mix well so that all the rice is evenly coated.

8. 8

   Return the cooked shrimp to the skillet and mix for an additional minute to heat everything through together.

9. 9

   Serve hot and garnish with chopped green onions on top.

Notes

For best results, use rice that has been refrigerated overnight; this prevents the rice from becoming sticky when frying. You can adjust the amount of soy sauce according to your saltiness preference.

Nutrition per serving

• main course
• fried rice
• seafood
• asian food
• stir-fry
• easy