Easy Better-Than-Takeout Shrimp Fried Rice
by Lisa Shull
Course: dinnerIngredients:
- 2 TBS sesame oil
- 2 TBS canola or vegetable oil
- 1 lb medium-large fresh shrimp, cleaned (~15-20 shrimp)
- 1/2 c diced carrots
- 1/2 c frozen peas
- 1/2 c frozen corn
- 2-3 garlic cloves, finely minced
- 1/2 tsp ground ginger
- 4 c cooked rice
- 2-3 green onions, sliced into thin rounds
- 3-4 TBS low-sodium soy sauce
- 1/2 tsp each salt and pepper, to taste
- 3 eggs, optional
Servings: 4 Prep: 5 min Cook: 20 min
Directions:
- To a large non-stick skillet, or wok, add the oils, shrimp, and cook over med-high heat for about 3 mins, flipping halfway through. Cookiing time will vary based on size of shrimp, don't overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skilet) and set aside on a plate.
- Add the carrots to the skillet and cook about 2 mins. Add the peas and corn and cook another 2 mins, or until veggies begin to soften. Stir intermittenly.
- Add the garlic, ginger and cook and stir about 1 min.
- Optional step: Push veggies to the side of the skillet, add the eggs to the other side and cook to scramble, stirring as necessary.
- Add trhe shrimp, rice, green onions, evenly drizzle soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until the shrimp is reheated through.