Dinner: Shrimp Fried Rice

Ingredients

1/4 cup canola oil
8 ounces medium shrimp, peeled and deveined
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

Instructions

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.

Share Shrimp Fried Rice