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- 2 cups uncooked jasmine rice - 1 cup frozen peas and carrots mix - 1 pound medium shrimp, peeled and deveined - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 2 tablespoons vegetable or sesame oil - 3 cloves garlic, minced - 2 green onions, chopped (for garnish) - 1 egg (optional)

Quick Shrimp Fried Rice with Peas and Carrots

Discover the joy of making Quick Shrimp Fried Rice with Peas and Carrots, a flavorful and satisfying dish that's ready in under 30 minutes. Combining succulent shrimp with vibrant peas, sweet carrots, and perfectly cooked jasmine rice, this recipe is a nutritious option for busy nights. It's ideal for using up leftover rice and can be easily customized with your favorite veggies or proteins. Enjoy a delicious, homemade meal that’s both quick and economical!
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Ingredients
  

1 cup of uncooked jasmine rice (makes about 3 cups cooked)

2 cups of water

1 cup of frozen peas and carrots mix (thawed)

1 pound of medium shrimp, peeled and deveined

3 tablespoons of soy sauce (adjust to taste)

2 tablespoons of oyster sauce (optional)

2 tablespoons of vegetable oil (or sesame oil)

2 cloves of garlic, minced

2 green onions, chopped (for garnish)

1 large egg, beaten (optional)

Salt and pepper to taste

Instructions
 

Cook the Rice: In a saucepan, bring 2 cups of water to a boil. Add the jasmine rice, reduce heat to low, cover the pot, and simmer for about 15 minutes or until the rice is fluffy and water is absorbed. Fluff with a fork and let it cool for about 10-15 minutes.

    Prepare Shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Cook for about 2-3 minutes, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.

      Stir-Fry Vegetables: In the same skillet, add the remaining tablespoon of oil. Add minced garlic and sauté for about 30 seconds, until fragrant. Then, add the thawed peas and carrots. Stir-fry for about 2-3 minutes until the vegetables are tender.

        Combine Ingredients: Add the cooked rice to the skillet with the vegetables. Stir well to combine. Pour the soy sauce and oyster sauce (if using) over the rice mixture. Toss everything together to evenly coat the rice.

          Add Shrimp and Egg: Return the cooked shrimp to the skillet. If using an egg, push the rice to one side of the skillet and pour the beaten egg on the other side. Scramble the egg until cooked through, then mix it into the rice.

            Garnish and Serve: Taste and adjust seasoning, adding more soy sauce, salt, or pepper if desired. Remove from heat, sprinkle chopped green onions on top, and serve your Quick Shrimp Fried Rice hot!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4