Shrimp Fried Rice

Yields: 2 Servings

Ingredients:

• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 8 ounces large fresh shrimp, cleaned (16-18 count)
• 1/2 red onion, diced
• 1 cup frozen peas and diced carrots, thawed
• 3 garlic cloves, finely minced
• 1/2 teaspoon ground ginger
• 2 large eggs, lightly beaten
• 2 cups day old cooked white rice (you can use brown rice or cauliflower rice)
• 4 tablespoons low-sodium soy sauce
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Preparation:

To a wok or large non-stick skillet, add half the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.

Add a little more oil and cook the egg, scrambling as you go. As soon as the egg is just cooked, remove it to the same plate as the shrimp.

Add remaining oil, the onions, peas, carrots and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the garlic, ginger, and cook for 1 minute, stir intermittently.

Add the rice evenly drizzle with soy sauce, evenly season with sea salt and freshly ground black pepper, and stir to combine. Cook for 3 minutes.

Stir in the shrimp, eggs and cook for an additional 2 minutes, or until shrimp is reheated through.

Divide half the rice and shrimp among 2 bowls and serve.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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