Shrimp and Vegetable Fried Rice
Translated from Spanish, the language of the reel.
Chef 1a cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A quick and homemade version of oriental-style fried rice, enriched with shrimp, fresh vegetables, and the umami touch of soy sauce.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Eggs, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Heat one tablespoon of oil in a wok or large skillet over medium-high heat.
Add the cleaned shrimp and sauté until they turn pink and are cooked through. Remove them from the skillet and set aside.
In the same skillet, add the other tablespoon of oil if necessary. Add the chopped onion and garlic, and sauté until fragrant.
Incorporate the diced carrot and zucchini. Sauté for about 3-5 minutes until the vegetables are tender but still firm.
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.
Add the cooked white rice to the skillet, breaking up any clumps with a wooden spoon.
Pour the soy sauce over the rice and mix well so that all the rice is evenly coated.
Return the cooked shrimp to the skillet and mix for an additional minute to heat everything through together.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 418
- Protein
- 34 g
- Carbs
- 43 g
- Fat
- 11 g
- Fiber
- 3 g
Where the calories come from
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