Mouthwatering Sizzling Shrimp & Vegetable Stir-Fry with Egg Fried Rice
This mouthwatering Chinese lunch recipe combines succulent shrimp and crisp vegetables with fluffy egg fried rice for an unforgettable taste experience. Easy to prepare and suitable for an intermediate cook, this dish is sure to impress.
Allergens
Shellfish (shrimp)
Ingredients
- 12 large shrimps, peeled and deveined
- 2 cups mixed vegetables (e.g., bell pepper, carrot, zucchini)
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Heat the oil in a wok or large skillet over medium high heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from pan and set aside. In the same pan, add vegetables and cook until tender crisp, seasoned with salt and pepper to taste. Return the shrimp to the pan and stir in the sauce. Cook the rice separately, then mix with beaten eggs and stir fry in a separate pan over medium heat until cooked through. Season with salt and pepper to taste. Plate the fried rice atop the vegetable and shrimp mixture, garnishing with fresh herbs if desired. Serve immediately.
Chef’s Insight
This recipe is a great way to experiment with textures and flavors in Chinese cuisine.
Notes
Feel free to adjust the seasoning according to personal preference.