Description
A delightful fusion of flavors combining shrimp with vibrant vegetables and jasmine rice, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and shrimp to the skillet, cooking until the shrimp turns pink and is cooked through, about 3-4 minutes.
- Push the shrimp to one side of the skillet. Pour the beaten eggs into the pan, scrambling them until fully cooked, about 1-2 minutes.
- Mix in the mixed vegetables and cook for an additional 3-4 minutes until tender.
- Stir in the cooked jasmine rice, soy sauce, fish sauce, and lime juice, mixing everything together well to heat through.
- Serve hot, garnished with chopped green onions and fresh cilantro.
Notes
Use day-old rice for the best texture and feel free to customize vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 240mg