Easy Better-Than-Takeout Shrimp Fried Rice
This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout; it’s healthier and not greasy. To save time if you don’t have leftover rice on hand or don’t want to cook…
INGREDIENTS:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
1/2 cup corn (I use frozen straight from the freezer)
2 to 3 garlic cloves, finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
DIRECTIONS:
To a large non-stick skillet or wok, add 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.
Full instructions recipe visit: www.averiecooks.com
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