Shrimp Fried Rice
A flavorsome and fluffy take-out staple made at home.
Ingredients
- 4 cups cooked jasmine rice
- 1 lb medium shrimp peeled and deveined
- 3 eggs
- 1 medium onion diced
- ¾ cup frozen mixed vegetables
- ¼ cup low-sodium soy sauce
- 2 tsp fish sauce
- 1 tsp toasted sesame oil
- 3 tbsp coconut oil
- 1 garlic clove minced
- 1 tsp ginger minced
- 3 green onions sliced
- 2 tsp Chinese 5 spice
- ½ tbsp. red pepper flakes
- Kosher salt to taste
- White pepper to taste
Instructions
- In a small bowl, mix soy sauce, fish sauce, sesame oil, Chinese 5 spice, and red pepper flakes; set aside.
- Heat 1 tbsp of coconut oil in wok or large skillet. Cook shrimp on high for 2 minutes; set aside.
- Add remaining 2 tbsp of coconut oil to wok/skillet to sauté ginger, garlic, and onions until translucent then stir in mixed vegetables.
- Push vegetables to the side and scramble eggs in the middle of the wok/skillet.
- Combine rice, shrimp, and soy sauce mixture with vegetables. Toss and fluff rice to mix thoroughly.
- Top with green onion, cover and let steam on low for 5 minutes.
- Serve
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