Shrimp Fried Rice
Description
Why do take-out Chinese when you can do stay-home Chinese much better? In 30 minutes, you can have a better tasting and healthier dish than you can get at your local restaurant.
Ingredients
3 T. soy sauce
1 T. sesame oil
1/2 t. ginger powder
1/2 t. white pepper
2 T. olive oil
1 lb. medium shrimp, peeled and deveined
Kosher salt, to taste
freshly ground black pepper, to taste
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and grated
1/2 c. frozen corn
1/2 c. frozen peas
3 c. cooked rice
2-3 green onions, sliced
Directions
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In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add shrimp; cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
Add garlic and onion to the skillet; cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas; cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
Serve immediately.
4 servings.