Description
A mouthwatering one-pan dish featuring shrimp, rice, and colorful vegetables.
Ingredients
Scale
- 6 tbsp regular butter, unsalted
- 2 tbsp neutral oil like grapeseed
- 1 small to medium onion, chopped finely
- 1 tbsp Japanese sweet rice wine (mirin)
- 3 cups pre-cooked white rice
- 2 large eggs, whisked
- 1/4 cup soy sauce (lower sodium)
- 1 tbsp oyster sauce for umami flavor
- 1 cup thinly shredded carrot strips
- 1 lb peeled and deveined jumbo shrimp (tails off)
- 1/3 cup finely chopped green onions (optional for topping)
- 2 tsp garlic powder or granules
- 1/2 cup each of frozen corn and peas
- 2 tsp toasted sesame oil
- Salt and pepper to season as desired
Instructions
- Sprinkle a little bit of salt and a dash of pepper on the shrimp while in a bowl.
- Warm up some oil in a big pan over medium-high heat and melt about 2 tbsp of butter into it. Toss in the shrimp and cook them about 3 minutes, flipping them as you go. Remove onto a plate for later.
- Pour in the mirin to clear stuck bits from the pan.
- Melt 4 tbsp of butter in the pan. Toss in diced onions and stir them around for a couple of minutes. Add the shredded carrots and keep cooking both for an extra 3 minutes.
- Keep heat on medium and move the cooked veggies to the sides of the pan. Pour sesame oil into the open space and add eggs. Scramble everything together for another minute, letting veggies mix with the eggs.
- Mix the cooked rice with the veggies and eggs. Sprinkle in garlic powder, a pinch of salt, and some soy sauce along with the oyster sauce. Stir it all well until the moisture is absorbed and rice is a bit golden.
- Drop in the frozen peas and corn. Stir everything around until the veggies thaw and heat through.
- Return your cooked shrimp to the pan. Combine it with the rice mix so everything is evenly distributed.
- Sprinkle some chopped green onion on top if you’d like, and serve it hot.
Notes
- Feel free to customize the vegetables according to your preference.
- You can adjust the level of seasoning based on taste.
- This dish can be made ahead and reheated for leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg
Keywords: Shrimp, Rice, Vegetables, One-Pan Meal