Shrimp Fried Rice

20 min · Easy · Serves 1

430 kcal per serving · 30g protein

Quick stir-fried rice with juicy shrimp, peas and a scramble of egg in a savoury soy glaze. A fast, family-friendly seafood dinner.

Ingredients

• 120 g Shrimp
• 50 g Rice (dry)
• 40 g Peas
• Eggs × 1
• 2 tbsp Soy Sauce
• 1 tbsp Neutral oil

Method

1. Sear the shrimp

   

   Heat a little oil in a wok over high heat until it shimmers. Stir-fry the shrimp for 2 minutes until pink and opaque, then lift them out and set aside.

2. Scramble the egg

   

   Add the beaten egg to the wok and scramble quickly until just set.

3. Fry the rice

   

   Add the cooked rice and peas and stir-fry hard for 2–3 minutes, breaking up clumps with the back of the spoon, until every grain is hot and separate. Cold, day-old rice works best.

4. Combine

   

   Return the shrimp, pour in the soy sauce and toss everything together for 1 minute. Serve hot.