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Shrimp and Snap Pea Fried Rice
Asian

Shrimp and Snap Pea Fried Rice

Better-than-takeout fried rice with plump shrimp, crunchy snap peas, and egg. Use day-old rice for best results.

Total
22 min
Prep
10 min
Cook
12 min
Serves
4
  • quick
  • one-pan
  • pescatarian

Ingredients

For 4 servings

  • shrimp16 oz
  • white rice3 cup
  • egg4 piece
  • snap peas2 cup
  • carrot2 piece
  • frozen peas8 tbsp
  • soy sauce4 tbsp
  • garlic4 clove
  • fresh ginger1 tsp
  • toasted sesame oil2 tsp
  • vegetable oil4 tbsp
  • scallion4 piece
  • salt½ tsp

You'll need

skillet · bowl

Method

  1. Dice carrot small. Halve snap peas. Beat eggs with a pinch of salt.

    5 min · prep

  2. Heat half the oil in a large skillet over high. Scramble eggs loosely, 1 minute. Remove.

    2 min · saute

  3. Add remaining oil. Cook shrimp 90 seconds until pink. Remove.

    2 min · saute

  4. Add carrot and snap peas, stir-fry 2 minutes. Add garlic and grated ginger, 30 seconds.

    3 min · fry

  5. Add rice, breaking up clumps. Press flat and let crisp 2 minutes, then toss.

    3 min · fry

  6. Return shrimp, eggs, and frozen peas. Drizzle with soy and sesame oil. Toss to heat through.

    2 min

  7. Finish with sliced green onion.

    1 min

Serving suggestion

Chili crisp or sriracha on the side for heat seekers.

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