Shrimp Fried Rice For One
Shrimp Fried Rice made with cooked rice and plenty of shrimp and vegetables. An easy single serving meal that cooks in just 10 minutes!
Servings: 1 serving
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- ¼ cup chopped carrots (about 1 small carrot)
- ⅛ teaspoon salt
- 1 clove garlic -minced
- 6 to 8 medium shrimp (2 ounces), peeled and deveined
- ¾ cup cooked rice
- 1 large egg -lightly beaten
- ½ cup peas (frozen and thawed or canned)
- 1 tablespoon low-sodium soy sauce
Instructions
- Heat oil in a 10-inch skillet over medium heat. Add onions, carrots, and salt. Cook, stirring occasionally, for 3 minutes until tender.
- Stir in garlic and cook for 30 seconds, stirring frequently.
- Add shrimp and cook for 1 to 2 minutes on one side. Flip and cook for another 1 to 2 minutes until fully cooked.
- Add rice and stir for 30 seconds to heat through.
- Push the rice, shrimp, and vegetables to the sides of the pan. Add more oil if needed, then pour the beaten egg into the center. Stir constantly until the egg is nearly set.
- Mix everything together.
- Add peas and soy sauce. Stir for 30 seconds.
- Transfer to a bowl and serve hot.
Notes
- Read the Recipe First: Take a moment to go through the full post, including the Ingredient Notes and step-by-step photos. This helps ensure your shrimp fried rice turns out just right.
- Use Chilled Rice: Warm, freshly cooked rice won’t crisp up properly. For the best texture, use cold, leftover rice.
- Add Crunch: For extra texture, top your fried rice with toasted nuts, chopped lettuce, or bean sprouts.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 55g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 252mg | Sodium: 1073mg | Potassium: 531mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6172IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 3mg
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