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Fried rice is a beloved dish that transcends cultures and kitchens, offering a delightful blend of flavors, textures, and colors. Among the many variations, the Shrimp-tastic Veggie Fried Rice stands out with its vibrant combination of succulent shrimp, fresh vegetables, and fragrant rice. This dish not only tantalizes the taste buds but also packs a nutritional punch, making it a perfect meal for anyone seeking a balance of flavor and health.

Easy Shrimp Fried Rice with Veggies

Indulge in the vibrant flavors of Shrimp-tastic Veggie Fried Rice, a delightful dish that combines succulent shrimp with fresh vegetables and fragrant rice. Perfect for any meal, this recipe allows you to customize it to your dietary preferences. With a focus on using day-old rice and elevating the dish’s flavor with aromatics like garlic and soy sauce, it offers a nutritious balance of protein and veggies. Easy to prepare and incredibly satisfying, it’s a staple you’ll love to savor!
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Ingredients
  

1 cup uncooked jasmine rice (or your favorite rice variety)

1 lb large shrimp, peeled and deveined

2 tablespoons vegetable oil

1 cup mixed vegetables (such as carrots, peas, corn, and bell peppers)

3 green onions, finely chopped

2 cloves garlic, minced

2 large eggs, beaten

3 tablespoons soy sauce (or tamari for gluten-free option)

1 tablespoon oyster sauce (optional)

Salt and black pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package directions. For the best texture, allow the rice to cool completely before using. For fried rice, day-old rice is ideal as it’s less sticky, but if using fresh rice, spread it out on a baking sheet to cool quickly.

    Prepare the Shrimp: Season the peeled and deveined shrimp with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes, stirring occasionally, until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Next, add the mixed vegetables to the skillet and stir-fry for approximately 3-4 minutes, or until they are just tender but still crisp.

        Scramble the Eggs: Push the sautéed vegetables to one side of the skillet. Pour in the beaten eggs on the empty side and scramble gently until fully cooked. Once cooked, mix the scrambled eggs in with the vegetables.

          Combine Ingredients: Add the cooled rice to the skillet, breaking apart any clumps with a spatula. Return the cooked shrimp to the skillet along with the rice. Drizzle the soy sauce and oyster sauce (if using) over the mixture. Stir everything together gently, ensuring that the rice, vegetables, and shrimp are evenly coated and heated through.

            Finishing Touches: Stir in the chopped green onions. Taste the fried rice and adjust the seasoning with additional salt and pepper if needed, stirring well to combine.

              Serve: Remove the skillet from heat and carefully transfer the shrimp veggie fried rice to plates or a large serving platter. If desired, garnish with fresh cilantro or parsley for an added touch of color and flavor.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4.