Ingredients
Scale
- 1 cup cooked shrimp (peeled and deveined)
- 2 cups day-old jasmine rice
- 2 green onions (finely chopped)
- 1 cup bell peppers (diced)
- 1/2 cup carrots (shredded)
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1/2 cup frozen peas
- 2 large eggs (beaten)
Instructions
- Gather all ingredients and chop vegetables.
- Heat a large skillet over medium heat; add sesame oil.
- Sauté minced garlic and ginger until fragrant.
- Add diced bell peppers, carrots, and frozen peas; stir-fry for 3-4 minutes.
- Incorporate day-old jasmine rice, breaking up clumps until combined.
- Add cooked shrimp; push to one side of the skillet and scramble beaten eggs on the other side until just set before mixing everything together.
- Drizzle soy sauce over the mixture, stirring continuously to coat evenly.
- Serve hot, garnished with extra green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg