Ingredients

The following ingredients have 4 Servings
  • 12 ounces medium or large shrimp (, shelled and deveined)
  • salt and fresh ground pepper (, to taste)
  • 1/2 teaspoon corn starch
  • 3 tablespoons canola oil
  • 3-4 cups cooked and completely cooled Success® Basmati Rice ((preferably a few hours old, or up to a day.))
  • 3 green onions (, sliced into small rounds, white parts only (reserve the greens for garnish))
  • 1 cup frozen peas and carrots (, thawed)
  • 3 eggs (, lightly beaten)
  • soy sauce (, to taste.)

Instruction

  • Place shrimp in a bowl and season with salt and pepper; Toss with corn starch and set aside for 10 minutes.
  • Heat oil in a large skillet over medium-high heat.
  • Add shrimp and allow to cook for a minute; turn over and continue to cook for 30 seconds.
  • Remove shrimp from pan and set aside.
  • Return pan to heat and lower to medium-low; add the beaten eggs and stir to scramble them while they cook.
  • When cooked through, remove eggs from pan and place them in the plate with the shrimp.
  • Return pan to heat and add green onions; cook for a few seconds or until fragrant.
  • Add the cooked rice to the pan and mix well; continue to cook for 4 minutes, or until rice begins to sizzle. Cook 1-minute longer for a crunchier texture.
  • Add carrots, peas, shrimp, eggs, and soy sauce; stir to combine.
  • Cook for 2 minutes, or until heated through.
  • Remove from heat and garnish with remaining sliced green onions.
  • Serve.