Ingredients

The following ingredients have 5 Servings
  • 1 lb . fresh (peeled and de-veined shrimp, raw)
  • Vegetable oil
  • Pinch of red pepper flakes
  • House of Tsang Classic Stir-Fry Sauce
  • 3/4 cup yellow onion (diced)
  • 1 egg (lightly beaten)
  • Toasted sesame oil
  • Soy sauce (or tamari)
  • 1 1/4 cup snow peas with shredded carrots (can substitute equal amount of defrosted frozen peas and carrots)
  • 3-4 cups cooked (cold, day-old rice (longer grain - I used Jasmine rice), fluffed so the grains are separated)
  • 4 green onions (chopped)
  • Can of bean sprouts (drained (I only used half a can))
  • More soy sauce and House of Tsang sauce (to taste)

Instruction

  • Heat large skillet over medium/medium-high heat and add about 2 tablespoons of vegetable oil and a pinch of red pepper flakes. Swirl the oil around the pan a bit, infusing it with the red pepper flavor.
  • Add in your shrimp in a single layer and let them cook about 2 1/2 minutes per side, or until cooked through and seared. Remove to a bowl and toss with a bit of the Classic Stir Fry Sauce.
  • Add a bit more oil and toss in your diced onion and saute it for about 7 minutes, until they turn a golden brown color, then remove to a plate.
  • Lightly beat an egg with a few drops each of sesame oil and soy sauce (or tamari if you have it) and add to skillet. Swirl it around until it sets, then use a wooden spatula to scramble the egg. Remove it and add it to the plate with the cooked onion.
  • Add 1 tablespoon of vegetable oil to skillet and add snow peas and carrots. Saute for about 2 minutes, then add in the cooked onion and egg pieces.
  • Add the cooked rice, green onions, and bean sprouts and saute for 3 minutes, stirring frequently.
  • Stir in about 2 tablespoons of soy sauce and some Classic Stir-Fry Sauce, as much as you'd like, and saute for another minute.
  • Fold in your cooked shrimp and let cook for one final minute.