Shrimp Fried Rice With Vegetables
Shrimp Fried Rice With Vegetables is a quick, flavorful one-pan dish made with juicy shrimp, colorful veggies, and garlicky rice—ideal for a fuss-free, satisfying dinner.
Ingredients
- 1 lb large or jumbo shrimp peeled, deveined, tails off
- 2 tbsp grapeseed oil
- 1 tbsp mirin
- 1 small or medium yellow onion diced
- 1 cup shredded carrots
- 2 tsp sesame oil
- 2 large eggs beaten
- 3 cups cooked white rice preferably day-old
- 2 tsp garlic powder
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup chopped green onion for garnish, optional
- Salt and pepper to taste
- 6 tbsp unsalted butter
Instructions
- Lightly season shrimp with salt and pepper. Set aside.
- Heat oil and 2 tbsp butter in a skillet over medium-high. Cook shrimp for 3 minutes, flipping once. Remove.
- Add mirin, scraping up brown bits. Let it reduce for 30 seconds.
- Add onions, carrots, and 1 tbsp butter. Cook 3–4 minutes until soft.
- Push veggies aside. Add butter, pour in eggs, scramble, then mix with veggies.
- Stir in rice, garlic powder, sesame oil, and remaining butter. Heat through.
- Add soy sauce, oyster sauce, shrimp, peas, and corn. Stir and cook 2–3 minutes.
- Season to taste. Top with green onions and serve hot.