Description
A quick, budget-friendly weeknight meal that turns leftovers into a restaurant-quality dish in just 15 minutes. Perfect for busy families needing a fast, kid-approved dinner.
Ingredients
Scale
- 3 cups cooked jasmine rice, chilled
- 1 pound raw shrimp, peeled and deveined
- 2 large eggs
- 1.5 cups frozen mixed vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 teaspoon fish sauce (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 stalks green onions, sliced
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil (canola or vegetable)
- Salt and pepper to taste
Instructions
- Thaw shrimp if frozen and pat dry thoroughly with paper towels. Toss with a pinch of salt and pepper. Mince garlic, grate ginger, and slice green onions. Mix soy sauce, fish sauce, and a dash of sugar in a small bowl.
- Heat a large skillet or wok over medium-high heat with 1 tablespoon of neutral oil. Pour in whisked eggs and scramble until soft and fluffy. Remove eggs to a plate.
- Increase heat to high. Add remaining 1 tablespoon of oil. Sear shrimp in a single layer for 1-2 minutes per side until pink and opaque. Remove to the plate with eggs.
- Add a splash of oil if needed. Stir-fry frozen vegetables for 1 minute, then add garlic and ginger. Stir constantly for 30 seconds until fragrant.
- Break up clumps in the cold rice and add to the pan. Press down flat and let sit for 30 seconds to crisp, then toss frequently for 2-3 minutes until heated through and slightly toasted.
- Return shrimp and eggs to the pan. Pour sauce mixture over everything and toss vigorously to coat and thicken. Adjust seasoning with more soy sauce or sugar if needed.
- Remove from heat. Drizzle with sesame oil and toss one last time. Sprinkle with green onions and serve immediately.
Notes
Use day-old or chilled rice to prevent mushiness. Pat shrimp dry to ensure they sear rather than steam. High heat is essential for proper texture. Do not overcrowd the pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: shrimp fried rice, weeknight dinner, quick meals, back to school recipes, budget friendly, family meals, leftover rice, 15 minute meals