Posted by One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!
PREPRATION TIME:
- Prep Time: 5minutes
- Cook Time: 10minutes
- Total Time: 15minutes
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
INSTRUCTIONS :
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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.
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Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
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Add the garlic, ginger, and cook for 1 minute, stir intermittently.
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Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
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Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
NUTRITION:
Serving: 1g, Calories: 450kcal, Carbohydrates: 58g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 142mg, Sodium: 882mg, Fiber: 4g, Sugar: 4g
