Ingredients
Scale
- 2 tablespoons sesame oil
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter
- 3 large eggs, lightly beaten
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked jasmine rice (cold, day-old)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame seeds (optional)
- 3 scallions, sliced (white and green parts)
Instructions
- Heat sesame oil and cook shrimp until pink. Remove and set aside.
- Add butter and scramble the eggs. Remove once cooked.
- Sauté onion and garlic until soft and fragrant.
- Add peas and carrots; cook for 2–3 minutes.
- Add cold rice; stir-fry and crisp it up slightly.
- Stir in soy sauce and optional oyster sauce.
- Return shrimp, eggs, and scallions to the skillet. Mix everything.
- Garnish with sesame seeds and serve hot.
Notes
- Use day-old rice for best texture.
- Add chili garlic sauce for a spicy version.
- Refrigerates well for 2–3 days in airtight containers.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 3g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 230mg