Shrimp Rice Delight (Print Version)
# Ingredients:
→ Oils
01 -
2 tablespoons of vegetable or canola oil
02 -
2 tablespoons sesame oil
→ Main Ingredients
03 -
4 cups pre-cooked rice
04 -
1 cup mix of frozen diced carrots and peas
05 -
1/2 cup frozen corn kernels
06 -
1 pound of fresh shrimp, medium to large size (15–20 in a pound), cleaned and peeled
→ Aromatics & Seasonings
07 -
1/2 teaspoon ground ginger powder
08 -
2–3 garlic cloves, finely chopped
09 -
3 eggs, whisked lightly
10 -
3–4 tablespoons of soy sauce, low-sodium preferred
11 -
2–3 green onions, thinly sliced
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon black pepper
# Instructions:
01 -
Add the oils to a big skillet, heat them, and cook the shrimp for 3 minutes until they’re done. Take them out and put them aside.
02 -
Throw the frozen veggies into the same skillet. Let them cook for 2 minutes or until they soften a bit.
03 -
Mix in the minced garlic and ginger. Let it sauté for about 1 minute to flavor everything.
04 -
Shift the veggies over to one side of the pan. In the empty space, scramble the eggs until they’re set.
05 -
Pop the shrimp back in along with the cooked rice, soy sauce, green onions, and seasonings. Toss it all together for 2 minutes until it’s thoroughly heated.
# Notes:
01 -
Pre-cooked rice packets can save you lots of time.
02 -
You can refrigerate leftovers and they’ll stay good for about 5 days.
03 -
This dish freezes well for up to 4 months.