Sizzling Shrimp and Peas Fried Rice
Experience the vibrant flavors of succulent shrimp sautéed with tender peas and crunchy carrots, perfectly tossed with fluffy rice and a hint of oyster sauce. This outdoor wok-cooked recipe combines fresh ingredients for a mouthwatering seafood dish that's ready in minutes—ideal for a quick weeknight dinner or a weekend barbecue gathering.
ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cooked jasmine rice, chilled
- 1 cup frozen peas and carrots mix
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 green onions, chopped
- Salt and pepper to taste
- 2 large eggs, beaten
- Lime wedges, for serving
steps
- 1.
Heat the outdoor wok over high heat and add 1 tablespoon of sesame oil.
- 2.
Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- 3.
Toss in the shrimp, cooking for 2-3 minutes until they turn pink and are cooked through. Remove and set aside.
- 4.
In the same wok, add the remaining sesame oil and the peas and carrots mix. Stir-fry for 2-3 minutes until heated through.
- 5.
Push the vegetables to one side and pour the beaten eggs into the wok. Scramble until cooked, then mix with vegetables.
- 6.
Add the chilled rice and stir to combine, breaking up any clumps.
- 7.
Pour in the oyster sauce and soy sauce, stirring until the rice is evenly coated.
- 8.
Return the cooked shrimp to the wok and add chopped green onions, tossing everything together. Season with salt and pepper to taste.
- 9.
Serve hot with lime wedges on the side for an extra zesty kick.
