SHRIMP FRIED RICE

Ingredients

  • 10-15 Shrimp, scaled and deveined
  • 4 cups Cooked rice
  • 1 tbsp Oyster sauce
  • 1 tbsp Dark soy sauce
  • 2 tsp Light soy sauce
  • 2 tbsp Chili crisp
  • 4 Garlic cloves, roughly smashed
  • 1 tbsp Sesame oil
  • 2 Eggs
  • 2 tsp Seasoning powder
  • 2-3 Mini red bell peppers or 1 bell pepper, chopped
  • ½ Onion, chopped
  • 2 Green onion, chopped
  • Salt to taste
  • Pinch of black pepper

Description

One Pan Easy and Quick Shrimp Fried Rice with garlic, chilli, and green onion. A savoury option for lunch and dinner. Why not Breakfast? Any time of the day is just perfect for this inviting meal.

Recipe credit:

Steps

  1. Rinse the shrimp under fresh water, pat dry with a paper towel. Place them in a small bowl, season with light soy sauce and black pepper, and mix well.
  2. Chop the bell pepper in a food chopper or by hand. In another small bowl, crack the eggs and whisk them well, then set aside.
  3. Heat oil in a pot and scramble the eggs until cooked through. Remove the eggs from the pot and set aside.
  4. Add more oil to the same pot, then add sesame oil. Sauté the onion and garlic for 1-2 minutes until fragrant. Add the bell pepper and stir-fry for 2 minutes.
  5. Add the cooked rice, oyster sauce, dark soy sauce, chili crisp, seasoning powder, salt, and black pepper to the pot. Mix everything well.
  6. Stir in the green onions.
  7. Add the cooked shrimp and scrambled eggs back to the pot. Stir-fry until everything is well combined.
  8. Serve hot and enjoy!

Notes

This is best eaten immediately, but any leftovers can be stored in the; Fridge for 3-5 days in a sealed container. Freeze for up to 3 months, then thaw in the fridge then microwave for a few minutes.

Nutrition

Calories: 251kcal | Carbohydrates: 48g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 1105mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg