Description
A colorful and comforting dish that combines juicy shrimp, fluffy rice, and vibrant vegetables, all seasoned with savory soy sauce.
Ingredients
Scale
- 1 cup cooked rice (preferably day-old)
- 200 grams shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium heat until shimmering.
- Add the shrimp, cooking undisturbed for 2-3 minutes until vibrant pink.
- Push shrimp to one side and pour in the beaten eggs, scrambling until just set.
- Toss in mixed vegetables and sauté for 2-3 minutes until tender yet crisp.
- Stir in the cold, cooked rice and soy sauce, folding ingredients gently.
- Season with salt and pepper, fold in chopped green onions, and toss before serving.
Notes
Use day-old rice for the best texture and avoid using fresh rice, which can become mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg