Egg Fried Rice with Shrimp and Peas

Name: Egg Fried Rice with Shrimp and Peas
Cuisine: singapore
Ingredients: 2 cups, chilled Cooked jasmine rice; 150g Shrimp, peeled and deveined; 2, lightly beaten Eggs; ½ cup Green peas; ¼ cup, diced Carrot; 2, chopped Scallions; 2, minced Garlic cloves; 1 tbsp Soy sauce (low sodium); 1 tsp Sesame oil; ¼ tsp Black pepper

A recipe from singapore.

🇸🇬 singaporeHigh ProteinLow CarbGym Food

Nutrition (per serving)

410Calories

28 gProtein

15 gCarbs

17 gFat

3 gSugar

1100 mgSalt

Ingredients

2 cups, chilled Cooked jasmine rice
150g Shrimp, peeled and deveined
2, lightly beaten Eggs
½ cup Green peas
¼ cup, diced Carrot
2, chopped Scallions
2, minced Garlic cloves
1 tbsp Soy sauce (low sodium)
1 tsp Sesame oil
¼ tsp Black pepper

Method

Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat until shimmering, about 30 seconds.
Add minced garlic to the pan, sautéing until fragrant, 30–45 seconds, stirring constantly to avoid burning.
Push the garlic to one side of the pan, pour in the beaten eggs, and scramble them gently until just set, 1–2 minutes, then fold into the garlic.
Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula, and stir-fry for 3–4 minutes, ensuring the rice heats through and starts to crisp slightly.
Introduce the shrimp, diced carrot, and green peas, cooking for an additional 2–3 minutes, or until the shrimp turns opaque and pink.
Stir in 1 tbsp soy sauce and ¼ tsp black pepper, mixing well to distribute the seasoning evenly, 30 seconds.
Fold in chopped scallions, then taste the fried rice, adjusting salt if necessary, and serve hot, optionally garnishing with extra scallions or a squeeze of lime.