Description
15-minute Shrimp Fried Rice—like Chinese takeout, but healthier and even better!
Ingredients
- 2 Tablespoons Unsalted Butter, Divided
- 1 pound Shrimp, Clean And Deveined
- 2 Eggs, Whisked
- 2 Medium Carrots, Diced
- 1 Small White Onion, Diced
- ½ cups Frozen Peas
- 3 cloves Garlic, Pressed
- Black Pepper
- 3 cups Rice, Cooked And Chilled
- 4 Tablespoons Low Sodium Soy Sauce
- 2 teaspoons Oyster Sauce (optional)
- ½ teaspoons Sesame Oil
Preparation
Heat ½ tablespoon butter over medium-low heat in a large skillet or wok. Add shrimp and cook. Remove shrimp and set aside.
Add another ½ tablespoon butter to skillet. Once melted, cook eggs until scrambled. Remove and set aside.
Add an additional ½ tablespoon butter and cook carrots and onions. Saute for about 5 minutes or until veggies soften. Add peas, garlic, and pepper and cook another minute.
Increase the the heat to medium-high and add remaining butter. Once butter is melted, add rice, soy sauce and oyster sauce. Stir until combined. Continue stirring 3–4 more minutes to fry the rice.
Add shrimp and eggs. Stir to combine. Remove from heat and stir in the sesame oil. Serve warm.
