Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 4 green onions, chopped
- 2 eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Instructions
- Prepare your ingredients by chopping vegetables and thawing shrimp if frozen.
- Heat oil in a large skillet or wok over medium-high heat until shimmering.
- Sauté garlic and ginger until fragrant (about 30 seconds).
- Add shrimp to the pan and cook until pink (2-3 minutes). Remove and set aside.
- Stir-fry mixed vegetables for 3–4 minutes until tender but crisp.
- Fold in cooked rice along with soy sauce and sesame oil; stir-fry for about 5 minutes until heated through.
- Add shrimp back to the pan and mix well; serve hot with extra green onions on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg