Ingredients
- 1 dozen medium shrimp, cleaned
- 3 to 4 cups mixed vegetables (e.g., broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus)
- 2/3 cup Szechuan sauce (adjust heat level to taste)
- 2 tablespoons olive oil (or sesame, peanut, or canola oil)
- 1 to 2 cups cooked rice (fresh or leftover)
- 1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)
- 1 egg
- 1/2 cup diced vegetables (optional; same variety as stir fry)
Instructions
- Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of oil.
- Add the cleaned shrimp, mixed vegetables, and Szechuan sauce. Stir-fry for 4–6 minutes, or until shrimp are opaque and vegetables are crisp-tender. Remove from heat and divide onto serving plates.
- In the same wok or skillet, drizzle 1 to 2 tablespoons of oil (leftover sauce remnants are okay and add flavor).
- Add the cooked rice, optional diced vegetables, and crack the egg directly into the pan.
- Stir-fry for 3–5 minutes, or until the egg is fully cooked and the rice is slightly browned.
- Serve immediately alongside the Szechuan shrimp and vegetables. Best enjoyed warm and fresh.
Notes
- Use pre-cooked or leftover rice for best fried rice texture.
- Customize the vegetable mix based on what’s available.
- Adjust the heat level of the Szechuan sauce to suit your preference.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 817
- Sugar: 24g
- Sodium: 598mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 109g
- Fiber: 28g
- Protein: 30g
- Cholesterol: 156mg
