20-Minute Shrimp Fried Rice

Better-than-takeout fried rice with juicy shrimp, scrambled egg, and a savory soy-sesame sauce — all in one pan in 20 minutes.

Ingredients

• •200g raw shrimp, peeled and deveined
• •2 cups cooked rice (day-old, cold works best)
• •2 eggs, lightly beaten
• •1 cup frozen peas and carrots, thawed
• •3 cloves garlic, minced
• •3 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon vegetable oil
• •2 spring onions, sliced
• •Salt and pepper, to taste

Instructions

1. 1. Season shrimp lightly with salt and pepper.
2. 2. Heat vegetable oil in a wok or large skillet over high heat until smoking. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove to a plate.
3. 3. In the same pan, add garlic and stir-fry for 30 seconds. Add the peas and carrots and cook for 1–2 minutes.
4. 4. Push everything to one side. Pour the beaten eggs into the empty side and scramble until just set, then break them up and mix with the vegetables.
5. 5. Add the cold rice, breaking up any clumps with a spatula. Spread into an even layer and let it sit undisturbed for 1–2 minutes to get a little crispy on the bottom.
6. 6. Drizzle soy sauce and sesame oil over everything and toss to combine well.
7. 7. Return the shrimp to the pan and toss. Taste and adjust seasoning. Serve immediately topped with sliced spring onions.