This classic fried rice recipe takes leftover white rice and turns it into a delicious dinner with carrots, shrimp, and more!
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 4 servings
- 3 eggs
- 4 tbsp neutral oil
- 1 cup chopped carrots
- 1 cup frozen peas thawed
- 1/2 cup sliced scallions
- 4 tbsp low-sodium soy sauce or tamari
- 4 cups cooked leftover rice preferably a day old
- 1 cup cooked baby shrimp thawed from frozen
Whisk the eggs in a bowl with a tablespoon of water and a pinch of salt (or 1 tsp of soy sauce), until blended.
Heat one tablespoon of oil in a large nonstick skillet set over medium heat, and add the beaten eggs. Let the eggs cook for a couple minutes, not moving the egg around the pan, but just letting it sit until it sets into an omelet.
Remove the egg to a cutting board, and chop into big pieces.
Add two tablespoons of oil to the skillet over medium high heat, and add the carrots, peas, and scallions.
Add 1 tbsp of soy sauce, and cook for about 5 minutes, until the carrots soften slightly.
Add the leftover rice, and toss around for 1 minute, trying to break up any clumps of rice.
Add 2 tbsp of soy sauce and the remaining tablespoon of oil, frying and tossing the rice for 3-4 minutes.
Add the shrimp, egg, and remaining tablespoon of soy sauce, and toss for 2 more minutes, until the rice looks evenly brown. Enjoy!
Calories: 481kcal | Carbohydrates: 74g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 884mg | Fiber: 6g | Sugar: 7g