Shrimp Fried Rice

Better-than-takeout shrimp fried rice made in a single wok or skillet. Leftover rice, fresh vegetables, eggs, and shrimp tossed in sesame oil and soy sauce — ready in 15 minutes and completely dairy-free.

What You Need

• 1 lb shrimp, peeled and deveined
• 3 cups cooked day-old rice
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 2 tablespoons olive or avocado oil
• Salt and pepper to taste

Method

1. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil.
2. Add shrimp; cook 1–2 minutes per side until pink. Remove to a plate.
3. Add remaining oil; stir-fry garlic 30 seconds.
4. Add peas and carrots; stir-fry 2 minutes.
5. Push vegetables to the side; scramble eggs in the empty space until just set.
6. Add rice, breaking up any clumps. Toss everything together over high heat 2–3 minutes.
7. Return shrimp, add soy sauce and sesame oil, toss to combine. Top with green onions.

Tips & Notes

• Day-old cold rice is essential — fresh hot rice is too moist and turns mushy. Plan ahead.
• Cook on the highest heat your stove can manage for proper wok-style char.

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