Scallion Shrimp Fried Rice (Easy 25-Minute Chinese Recipe)

This scallion shrimp fried rice pairs plump, tender shrimp with fresh spring scallions and fragrant day-old rice. It is a simple, homestyle Chinese dish that comes together fast and always disappears quickly.

Ingredients

• 400 g (14 oz / about 3 cups) cooked white rice, preferably day-old
• 200 g (7 oz) large shrimp, peeled and deveined
• 2 eggs, beaten
• 3 scallions (green onions), chopped
• 1 carrot, diced
• 50 g (1/3 cup) green peas
• 2 tablespoons light soy sauce
• Salt, to taste
• Ground white pepper, to taste
• 2 tablespoons vegetable oil

Instructions

1. Heat 1 tablespoon of oil in a wok or large skillet. Pour in the beaten eggs, scramble until just set, and transfer to a plate.
2. Heat the remaining 1 tablespoon of oil in the same pan. Add the shrimp and stir-fry until they turn pink, then add the carrot and peas and stir-fry for 2 minutes.
3. Add the rice and toss to break up any clumps. Return the eggs to the pan, add the soy sauce, and season with salt and white pepper.
4. Stir in the scallions, toss once more, and serve hot.

Tips

• Day-old rice fries up drier and fluffier and will not clump.
• Feel free to add other vegetables such as green beans or corn kernels.

Nutrition (per serving)

Calories: about 350 kcal | Protein: 18 g | Carbs: 45 g | Fat: 10 g