Shrimp Rice Dish (Print Version)
# Ingredients:
→ Oils
01 -
2 tablespoons of vegetable or canola oil
02 -
2 tablespoons of sesame oil
→ Main Ingredients
03 -
4 cups of rice that's already cooked
04 -
1 cup of mixed peas and carrots (frozen, diced)
05 -
1/2 cup of frozen pieces of corn
06 -
1 pound of medium or large shrimp, cleaned up (15-20 size)
→ Aromatics & Seasonings
07 -
3 big eggs, whisked lightly
08 -
2 or 3 garlic cloves, finely chopped
09 -
1/2 teaspoon of powdered ginger
10 -
2 or 3 green onions, sliced thin
11 -
1/2 teaspoon of black pepper
12 -
1/2 teaspoon of salt
13 -
3 to 4 tablespoons of soy sauce (low-sodium)
# Instructions:
01 -
In a big pan, warm up both oils and cook the shrimp for around 3 minutes until they're no longer raw. Take them out and put them on a plate for now.
02 -
Using the same pan, toss in the frozen veggies and let them cook for about 2 minutes until they're a bit tender.
03 -
Mix in the garlic and ginger, letting them cook for a quick minute to get that smell going.
04 -
Push the veggies off to one side of the pan, and in the empty space, scramble the eggs until cooked.
05 -
Throw in the cooked shrimp, rice, green onions, soy sauce, salt, and pepper into the pan. Stir everything together over heat for 2 minutes until it's all hot.
# Notes:
01 -
Use microwaveable rice packs to make this even faster.
02 -
Store in the fridge and it'll stay good for up to 5 days.
03 -
You can also freeze this, and it'll last for about 4 months.