Crispy Shrimp Fried Rice

This crispy shrimp fried rice is the perfect busy weeknight meal. Crispy baked shrimp mixed together with a homemade vegetable and egg filled fried rice. Plus it's ready in just 20 minutes! How easy is that?

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Ingredients

1 (14 ounce) box Gorton's popcorn shrimp
1/4 cup vegetable oil
2 cups frozen pea and carrot blend
4 cloves garlic grated
2 teaspoons grated ginger
3 large eggs beaten
4 cups cooked and cooled long grain white rice
6 tablespoons low sodium soy sauce
4 green onions green parts

Instructions

Make Gorton's popcorn shrimp according to box directions.
While the shrimp is baking add vegetable oil to a 12-inch skillet set over medium-high heat.
When the oil is hot add in the frozen peas and carrots, garlic and ginger. Cook for about 2 minutes just to defrost the vegetables.
Push the vegetables to one side of the skillet and pour the eggs into the cleared side. Scramble for a few minutes just to cook the eggs. Once fully cooked mix together and stir in rice and soy sauce.
Cook for about 5 minutes until all the ingredients are heated through.
Add in the cooked shrimp and green onions and toss to combine.
Serve warm.

Nutrition

Course Main Course

Cuisine Asian

Keyword fried rice, shrimp fried rice

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