this can be an easy, one-skillet formula that’s prepared in twenty minutes and tastes higher than takeout; it’s healthier and not greasy. to save lots of time if you don’t have leftover rice there or don’t wish to cook a batch, use 2 pouches of ready-to-serve rice. The shrimp is tender and juicy. i exploit contemporary shrimp however you’ll use frozen shrimp that’s already been cooked. There’s garlic, ginger, inexperienced onions, herb oil, and soy for layers of flavor whereas peas, carrots, corn, and bits of egg add texture.
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INGREDIENTS:
- two tablespoons oil
- 2 tablespoons canola or vegetable oil
- one pound medium-large contemporary shrimp, clean (approximately 15-20 count shrimp)
- 1 cup frozen peas and diced carrots mix (I don’t thaw and use straight from the freezer)
- 1/2 cup corn (I use frozen straight from the freezer)
- 2 to three garlic cloves, finely minced or ironed
- 1/2 teaspoon ground ginger
- 3 giant eggs, gently overwhelmed
- four cups au gratin rice (I use white, long-grain, or brown could also be substituted. to save lots of time use two 8.8-ounce pouches cooked and ready-to-serve rice)
- two to three inexperienced onions, cut and sliced into skinny rounds
- 3 to four tablespoons low-sodium soy
- 1/2 teaspoon salt, or to style
- 1/2 teaspoon freshly ground black pepper, or to taste
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