Ingredients
- 1 cup white rice
- 1 tablespoon salted butter
- ½ tablespoon chicken bouillon (or Better Than Bouillon)
- 2 cups chopped uncooked shrimp
- 1 tablespoon cooking oil
- ½ cup chopped carrots
- ½ cup peas
- ½ to ¾ cup soy sauce
- Optional: 1 tablespoon teriyaki or Mandarin sauce
- Optional: 1 teaspoon Chinese Five Spice
Instructions
- Bring 1 cup of water, salted butter, and chicken bouillon to a boil. Stir in ¾ cup rice (no rinsing). Cover, reduce heat to low, and cook for 15 minutes.
- Remove from heat, place a paper towel between the pot and lid, and let rest for 5 minutes. Fluff with a fork.
- Heat oil in a large wok or skillet over medium heat. Add shrimp and cook for 1 minute.
- Add chopped carrots and peas; cook for another minute.
- Stir in cooked rice and increase heat to medium-high.
- Gradually add soy sauce, plus optional teriyaki or Mandarin sauce, tossing well.
- Cook for 1–2 more minutes, until shrimp are pink, plump, and cooked through.
- Optional: Stir in Chinese Five Spice before serving.
Notes
- Use day-old rice for extra fluffy fried rice.
- Swap shrimp for chicken, beef, tofu, or extra veggies.
- Add scrambled eggs, scallions, or bean sprouts for more flavor and texture.
- Use low-sodium soy sauce to control saltiness.
- For vegetarian, replace shrimp and chicken bouillon with tofu and vegetable bouillon.
- Leftovers reheat best in a skillet with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
