Shrimp Fried Rice
Loaded with veggies and shrimp and so tasty!
Ingredients
- 4½ cups rice, cooked the day before **basmati or jasmine work best
- 3 Tbsp cooking oil
- 12-16 ounces salad shrimp
- ½ medium onion, chopped
- 3 cloves garlic, diced
- ½ cup carrots, chopped
- ¾ cup frozen peas, thawed
- 4 large eggs
- 3 green onions, sliced **for garnish
Sauce
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp chicken bouillon
- ¼ tsp black pepper
Instructions
- Prepare rice 1 day prior and refrigerate.
- Break the eggs into a bowl separating 3 of the egg yolks. Add them to the cold rice and mix well. Whisk together remaining yolk and egg whites. Set aside.
- Heat 2T oil in skillet or wok. Stir fry the onion, garlic and carrots 3-5 minutes.
- Add the remaining 1 Tbsp of oil to skillet. Add the rice and stir-fry 6-7 minutes. Add the peas and stir-fry another minute.
- Move the rice to one side of the pan and pour in the whisked eggs to the hot skillet. Let sit for a couple of minutes, tipping pan to move around. Stir the eggs and let sit a minute or two longer. Then stir into the rice.
- Whisk the sauce ingredients together and pour over rice. Stir well.
- Add the shrimp and combine well, stir-frying until the shrimp is heated.
- Remove from heat and top with green onions.