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SHRIMP FRIED RICE

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons pure vegetable oil
  • 1/2 cup chopped green onions
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1 pound frozen 91-120 count peeled & deveined tail-off cooked shrimp thawed
  • 4 cups cooked and cooled long grain white rice
  • 1 cup frozen peas & carrots thawed
  • 2 large eggs beaten
DIRECTIONS

In small bowl, combine chicken broth, soy sauce and sesame oil; set aside.

In large skillet, heat vegetable oil over high heat. Add green onions, ginger, garlic and shrimp. Stir-fry 1 minute.

Add in rice and peas & carrots. Stir-fry until vegetables are heated through (about 2 minutes).

Stir in soy sauce mixture and eggs; stir-fry until eggs are cooked through and everything is blended.