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Shrimp Fried Rice

A stack of Fried rice


  • 1-pound medium-large fresh shrimp, cleaned
  • 3 tablespoons sesame oil
  • 2 tablespoons soy oil
  • 1- 12-ounce bag of mixed vegetables (peas, carrots, green beans and corn)
  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 4 cups cooked rice
  • 3 large eggs, lightly beaten
  • 5 tablespoons low-sodium soy sauce
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste


For Shrimp:

  • Marinade shrimp in 1 tablespoon of sesame oil and 2 tablespoons of soy sauce.
  • Let sit in refrigerator for 1-2 hours.
  • Heat oil in large non-stick skillet.
  • Add shrimp to a large non-stick skillet for about 3 minutes, flipping halfway through.
  • Remove shrimp from pan.

For Rice:

  • Add mixed vegetables, garlic and onion to skillet and cook until soft.
  • Move vegetables to side of pan and add in rice.
  • Cook rice until pieces get crispy, about 5-7 minutes, stirring intermittently.
  • Move rice to side with vegetables and add in eggs and scramble.
  • Add shrimp, remaining soy sauce and sesame oil, salt and pepper into the rice and vegetables and mix.
  • Serve warm.

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