Ingredients
- 4 tablespoons butter, divided
- 2 large eggs, beaten
- 1 pound raw shrimp, cleaned and tails removed
- 1 tablespoon sesame oil
- 1 bunch scallions, chopped and separated into greens and whites
- 1 tablespoon fresh grated ginger
- 5 cups cold cooked white rice (or precooked vacuum-sealed rice)
- 1/4 cup soy sauce
- 2 cups frozen peas, carrots, and corn mix
Instructions
- Prep all ingredients: beat eggs, chop scallions, mince ginger, and clean shrimp. Set a holding plate aside.
- Heat a large sauté pan or wok over medium heat. Add 2 tablespoons of butter. Once melted, pour in the eggs and scramble. When fully cooked, transfer eggs to the holding plate and chop into small pieces.
- Add shrimp to the pan. Season with salt and pepper and stir-fry for about 3 minutes until pink. Transfer to the holding plate. Do not overcook.
- Add remaining 2 tablespoons butter and sesame oil to the pan. Stir in scallion whites and ginger. Sauté for 2–3 minutes until softened.
- Add cold cooked rice to the pan. Pour in soy sauce and stir well, allowing the rice to lightly fry for 1–2 minutes between stirs.
- Add frozen vegetables and stir-fry for another 2–3 minutes until warmed through.
- Return chopped egg, cooked shrimp, and scallion greens to the pan. Stir-fry everything for another 1–2 minutes until heated through.
- Serve hot as-is, or with your favorite toppings and sauces.
Notes
- Great toppings: sriracha, hoisin sauce, Kewpie mayo, teriyaki sauce, or fresh herbs like cilantro or mint.
- Let fried rice cool before storing. It keeps well refrigerated in an airtight container for up to 3 days.
- Use day-old rice for best texture and to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 316
- Sugar: 3g
- Sodium: 629mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 75mg
