Ingredients:
2 tablespoons canola or vegetable oil
1 lb peeled and deveined shrimp
1 cup diced onion
1 cup finely diced carrot
2 garlic cloves, minced
1 teaspoon peeled and minced fresh ginger
3 cups cooked white rice
1 large Eggland's Best egg
1/2 cup frozen peas, thawed
1/4 cup low sodium soy sauce
Instructions:
- Heat 1 tablespoon oil in a large non-stick skillet or wok over high heat. Add the shrimp to the pan and season with salt and pepper. Cook the shrimp until pink and no longer translucent. Transfer the cooked shrimp to a plate and keep warm. Set aside.
- Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes. Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger cooking until fragrant.
- Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
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For Full Instruction: recipegirl.com
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