ingredients
- 1/4 cup canola oil
- 8 ounces medium shrimp, peeled and defined
- 3 eggs, lightly beaten
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic
- 1 bunch scallions, white and light green parts only, thinly sliced
- 5 cups cooked white rice
- 2 cups frozen vegetable medley ( peas, carrots and corn), thawed
- 1/4 cup soy sauce
Directions
In a wok, heat 2 tablespoons of the canola oil over high
heat. Add the shrimp, and stir fry until pink and opaque throughout.
Remove the shrimp to a plate and set aside.Place the wok back on the heat. Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.
Wipe out the wok, place it back over the heat and add the remaining 2 tablespoons canola oil. Add the ginger, garlic and scallions, and cook just until fragrant, about 30 seconds. Add the rice, and stir fry until it begins to brown, 1 to 2 minutes. Add the vegetables and the soy sauce; stir to combine, and continue cooking for another 1 to 2 minutes. Add the shrimp and the chopped egg back to the wok and stir fry for another 1 minute. Serve immediately.
Wipe out the wok, place it back over the heat and add the remaining 2 tablespoons canola oil. Add the ginger, garlic and scallions, and cook just until fragrant, about 30 seconds. Add the rice, and stir fry until it begins to brown, 1 to 2 minutes. Add the vegetables and the soy sauce; stir to combine, and continue cooking for another 1 to 2 minutes. Add the shrimp and the chopped egg back to the wok and stir fry for another 1 minute. Serve immediately.
Comments
Post a Comment
Thank you for your comment! If you have any doubts please reach us out.