Tangy Shrimp Fried Rice
A lip-smacking twist on traditional fried rice. Juicy shrimp tossed in a zesty, tangy sauce combined with perfectly cooked rice, colorful veggies, and aromatic garlic, resulting in a harmonious explosion of flavors with a hint of sweetness. This dish is a delightful balance between tangy and savory, guaranteed to satisfy your taste buds!
ingredients
- 1 lb shrimp, peeled and deveined
- 3 cups cooked jasmine rice
- 1 red bell pepper, diced
- 1 cup frozen peas, thawed
- 1 cup pineapple chunks
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced
- Salt and pepper, to taste
steps
- 1.
In a small bowl, whisk together soy sauce, oyster sauce, ketchup, honey, and rice vinegar. Set aside.
- 2.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for 1 minute.
- 3.
Add shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes. Season with salt and pepper.
- 4.
Push the shrimp to one side of the pan and add diced bell pepper. Stir-fry for 2 minutes until slightly softened.
- 5.
Add pineapple chunks and thawed peas to the pan. Stir-fry for an additional 2 minutes.
- 6.
Push the shrimp and vegetables to the side, creating an empty space in the center of the pan. Pour the tangy sauce into the empty space and let it simmer for 1 minute.
- 7.
Combine the sauce with the shrimp and vegetables, then add the cooked rice to the pan. Stir-fry for 2-3 minutes until the rice is evenly coated and heated through.
- 8.
Remove from heat, garnish with green onions, and serve hot.
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