Ingredients

The following ingredients have 4 Servings
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt (more or less, to taste)
  • 1/4 teaspoon black pepper (more or less, to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 large carrots, peeled and diced (about 1 1/2 cups diced carrots)
  • 2/3 cup frozen peas
  • 2/3 cup frozen corn
  • 1 cup diced yellow onion (about 1/2 of a medium onion)
  • 1 tablespoon minced fresh garlic
  • 2 large eggs, lightly beaten
  • 4 cups cooked cold rice
  • 1/4 teaspoon ginger powder
  • 3 tablespoons soy sauce (more or less, to taste)
  • 2 green onions, thinly sliced

Instruction

  • Season shrimp with salt and pepper. Heat the olive oil in a wok or large skillet over medium high heat. Add the shrimp and cook until pink on both sides, stirring occasionally (about 3 to 4 minutes). Place shrimp on a plate and set aside.
  • Pour the sesame oil In the same wok or skillet and heat over medium high heat. Add carrots, peas, corn and yellow onion. Cook for approximately 4 minutes, or until onions are translucent, stirring frequently. Add garlic and cook an additional minute, stirring frequently.
  • Using a spatula, move the vegetables to one side of the pan. On the other side, add the eggs and quickly stir to scramble. Stir well to combine once the eggs are scrambled.
  • Add rice, ginger powder and soy sauce. Stir constantly until heated through, about 2 minutes. Add shrimp and stir to combine. Season with additional salt and pepper (to taste) and top with green onions.