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US Customary
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Air Fryer Shrimp Fried Rice
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
people
Calories:
344
kcal
Author:
URVASHI PITRE
Serving:
1
g
|
Calories:
344
kcal
|
Carbohydrates:
29
g
|
Protein:
23
g
|
Fat:
15
g
|
Fiber:
2
g
|
Sugar:
1
g
US Customary
-
Metric
Ingredients
For the Shrimp
1
pound
Shrimp
peeled and deveined
1/4
teaspoon
pepper
1
teaspoon
Cornstarch
For the Rice
2
cups
Cooked Rice
1
cup
Frozen Peas and Carrots
thawed
1/4
cup
Chopped Green Scallions
chopped
3
tablespoon
sesame oil
1
tablespoon
soy sauce
1/2
teaspoon
Kosher Salt
1
teaspoon
pepper
For the Eggs
2
large
Eggs
beaten
1/4
teaspoon
Kosher Salt
1/4
teaspoon
pepper
Instructions
Combine shrimp with salt and cornstarch. Set aside.
In a 6 x 3 heatproof pan, mix together the rice, vegetables, onions, sesame oil, salt, and pepper.
Cook in the Air Fryer at 350° for 15 minutes. Toss the rice halfway through cook time.
Place shrimp on top of rice and cook in Air Fryer at 350° for 5 minutes.
While the shrimp cooks beat the eggs with salt and pepper. Pour the eggs on top of the shrimp and rice mixture and cook another 5 minutes at 350°.
Stir the eggs into the shrimp and rice and serve.
Tips and Tricks:
This shrimp and rice recipe will store in the refrigerator for about 2 days.
It is best to use leftover rice to make any stir fry recipe.
Use frozen shrimp that is already peeled and deveined for quicker cooking.
If you are allergic to shrimp, you can use diced chicken breasts or thighs and follow the recipe.