Shrimp Fried Rice

Instructions

Step 1: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. /n
Step 2: Add the shrimp and cook for 1 to 2 minutes per side until pink and lightly seared, then remove from the pan and set aside. /n
Step 3: Add the remaining tablespoon of oil to the pan and sauté garlic and ginger for about 30 seconds until fragrant. /n
Step 4: Add the diced carrots and peas and cook for 2 to 3 minutes until slightly softened. /n
Step 5: Push the vegetables to one side of the pan and crack the eggs into the empty space, scrambling them until fully cooked. /n
Step 6: Add the cooked rice to the pan and stir well to combine with the vegetables and eggs. /n
Step 7: Pour in soy sauce, oyster sauce, sesame oil, salt, and black pepper, then stir fry for several minutes so the rice absorbs the flavors. /n
Step 8: Return the cooked shrimp to the pan and toss everything together until evenly heated. /n
Step 9: Finish by stirring in green onions and chopped parsley, then serve hot.

Storage and Reheating Tips

Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or oil to restore moisture. It can also be reheated in the microwave in short intervals while stirring in between to heat evenly.