Quick Cơm Chiên Tôm (Speedy Shrimp Fried Rice)
80% chuẩn vị · Vietnamese-inspired
A simplified and faster version of Vietnamese shrimp fried rice, perfect for weeknights. Uses pre-cooked shrimp and frozen mixed vegetables for convenience, while retaining the core flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Cooked jasmine rice, cold4 cups
- Pre-cooked shrimp, peeled and deveined8 oz
- Garlic, minced2 cloves
- Eggs, lightly beaten2
- Frozen mixed vegetables (peas, carrots, corn)1 cup
- Green onions, chopped2 tbsp
- Fish sauce1.5 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Scramble the eggs until just cooked, then remove and set aside.
- 2
Add the remaining 1 tbsp of oil to the wok. Add garlic and stir-fry for 30 seconds until fragrant.
- 3
Add the frozen mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
- 4
Add the cold cooked rice to the wok. Break up clumps and stir-fry for 3-5 minutes until heated through.
- 5
Stir in the fish sauce, soy sauce, and sesame oil. Mix well.
- 6
Add the pre-cooked shrimp, scrambled eggs, and green onions. Stir-fry for 1-2 minutes until shrimp are heated through and everything is combined.
- 7
Season with salt and pepper to taste. Serve immediately.
