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Shrimp and Egg Fried Rice Bowl

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 cups cooked white or jasmine rice (preferably day-old)
  • 12 oz shrimp, peeled and deveined
  • 3 large eggs, beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional garnish: sesame seeds or extra green onions

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add shrimp, season lightly with salt and pepper, and cook until pink and opaque, about 2–3 minutes per side. Remove shrimp and set aside.
  • In the same skillet, add remaining vegetable oil and garlic. Sauté until fragrant, about 30 seconds.
  • Push garlic to the side and pour in beaten eggs. Scramble until just set, then mix with garlic.
  • Add cooked rice, peas and carrots, and green onions. Stir-fry for 2–3 minutes, breaking up any clumps of rice.
  • Return cooked shrimp to the skillet and add soy sauce, oyster sauce, and sesame oil. Toss until everything is evenly coated and heated through.
  • Adjust seasoning with salt and pepper as needed.
  • Serve hot in bowls, garnished with optional sesame seeds or extra green onions.