Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 1 lb shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2 large eggs
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 green onions, chopped (plus extra for garnish)
- 1 tbsp oyster sauce (or hoisin sauce)
Instructions
- Gather and prepare all ingredients by chopping vegetables into bite-sized pieces.
- Heat a large wok or skillet over medium-high heat and add a splash of oil. Sauté minced garlic until fragrant (about 30 seconds).
- Add shrimp to the pan and cook until pink and opaque (approximately 3 minutes). Avoid overcooking.
- Stir in mixed vegetables and sauté until tender-crisp (about 3 minutes).
- Add cooked rice along with soy sauce and oyster sauce, tossing everything together until well combined.
- Push the mixture to one side of the pan, scramble the beaten eggs on the other side, then mix them into the rice mixture. Serve garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg