Ingredients

The following ingredients have 3 Servings
  • 1 TBS butter
  • 1/2 tsp grapeseed or safflower oil
  • 1/2 tsp toasted sesame oil
  • 2 TBS low-sodium tamari or soy sauce
  • 1-1/2 tsps mirin (rice wine vinegar)
  • 2 whole eggs (beaten)
  • 1/2 small onion (diced)
  • 1 clove garlic (minced)
  • 1 small carrot (diced)
  • 1 whole scallion (chopped)
  • 1/2 pound medium or small shrimp (shelled and cleaned)
  • 2 cups leftover cooked rice
  • Sea salt and ground black pepper to taste

Instruction

  • Bring a wok or cast iron skillet to medium-high heat. Have your vegetables prepared and your eggs whisked. When the wok is hot add 1/2 the butter. Pour the eggs in and turn the pan to coat with a single layer of egg, similar to a pancake. Don’t scramble. The eggs will set in about 1-1/2 minutes. Remove the eggs to a cutting board.
  • Add the grapeseed oil and the rest of the butter to the pan. Place the carrots, scallions, onions, and garlic in the pan. Cook this for approximately 3 minutes.
  • Turn the heat up a notch and add the shrimp. Toss through quickly. Add the rice and the sesame oil. Toss through again. Then add the tamari and mirin. Cook this for another 3 minutes on high heat. Meanwhile, roll up the flat egg, like a cigar, and slice thinly. Add this to the rice right before serving. Season with a little salt and pepper.
  • Serve the rice while it is hot.