Description
Enjoy a quick and flavorful Blackstone Shrimp Fried Rice! This recipe is perfect for a weeknight dinner or a weekend gathering. Succulent shrimp are stir-fried with fluffy rice, crisp peas and carrots, and a savory soy sauce glaze. It’s a simple yet satisfying meal that’s packed with protein and deliciousness. Ready in under 30 minutes!
Ingredients
Scale
- 1 Pound Thawed Shrimp
- 2 Eggs
- 3 cups Cooked White Rice
- 16 Ounces Frozen Peas And Carrots
- Salt
- Black Pepper
- 3/4 cup Soy Sauce
- 2 Tablespoon Minced Garlic
- Toasted Sesame Oil
Instructions
- Heat a large Blackstone griddle or skillet over medium-high heat.
- Add a drizzle of toasted sesame oil.
- Sauté minced garlic for about 30 seconds until fragrant.
- Add the thawed shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- Add the frozen peas and carrots to the griddle and cook for 3-4 minutes until tender-crisp.
- Stir in the cooked white rice and soy sauce.
- Scramble the eggs directly into the rice mixture and cook until set.
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra toasted sesame seeds if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes. You can substitute cooked chicken or pork for the shrimp. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Stir-fry
- Cuisine: Asian
Keywords: shrimp, rice, fried rice, blackstone, easy, quick, dinner