Vietnamese · Dinner
Egg and Shrimp Fried Rice
Vietnamese fried rice tossed with day-old jasmine rice, plump shrimp, and scrambled egg in a hot wok, seasoned with fish sauce, garlic, and scallion. Diced carrot and peas add color and bite, while a squeeze of lime and cracked black pepper finish the dish before it hits the plate hot and glossy.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
443Calories
29.1gProtein
17.3gFat
46.2gCarbs
6.1gSugar
3gFiber
1348mgSodium
289mgChol
3gSat Fat
420mgPotassium
82mgCalcium
3.2mgIron
1.2mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
Instructions
1
Prep
Pat the shrimp dry, beat the egg in a bowl, and fluff the cold rice with your fingers to break up clumps.
2
Stir-fry the shrimp in hot oil over medium-high heat for 3 minutes until opaque and curved, then remove to a plate.
3
Scramble the egg in the same wok over medium heat for 45 seconds until just set, breaking it into small curds with a spatula.
4
Push the egg aside, add the minced garlic and diced carrot, and stir-fry over medium heat for 1 minute until fragrant and pale gold.
5
Add the rice and peas to the wok, raise heat to medium-high, and fry for 3 minutes, tossing constantly until grains separate and golden.
6
Return the shrimp, drizzle in the fish sauce and sugar, and toss over medium-high heat for 1 minute until glossy and evenly coated.
7
Scatter the sliced scallion and black pepper over the rice and toss for 15 seconds until the scallion wilts and turns bright green.
8
Plate
Spoon the fried rice onto a plate and serve hot with the lime wedge alongside for squeezing over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g shrimp, peeled and deveined
- 22 large eggs, beaten
- 1 1/2 cup260g cooked jasmine rice, cooled and day-old
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp scallion
- 11 small carrot (100g)
- 4 tbsp40g frozen peas
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp28g vegetable oil
- 22 lime wedge, for serving
