A quick and cozy shrimp fried rice made with simple ingredients and ready in one skillet.

Scale

3 cups cooked long-grain white rice, cold

1 lb large shrimp, peeled and deveined

2 tbsp neutral oil, divided

2 large eggs, lightly beaten

1 cup frozen peas and carrots, thawed

3 green onions, sliced

3 tbsp soy sauce

1 tbsp sesame oil

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

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1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat.

2. Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove and set aside.

3. Add remaining 1 tbsp neutral oil to the skillet. Pour in eggs and scramble gently until just set.

4. Stir in garlic, peas and carrots, and green onions. Cook 1-2 minutes until fragrant.

5. Add cold rice, breaking it up with a spatula. Cook 3-4 minutes, stirring occasionally.

6. Return shrimp to the skillet. Add soy sauce, sesame oil, salt, and black pepper. Toss and cook 1-2 minutes until heated through.

Use cold leftover rice for the best texture and fluffy fried rice.