1/2 bunch scallions, green and white portions thinly sliced separately
3 cloves garlic, finely chopped
4 large eggs, beaten
One 10 oz bag frozen peas and carrots, thawed
Instructions
In a medium saucepan, bring the rice and 2 cups water to a boil; lower the heat, cover and simmer until the water is absorbed, about 20 mins. Let stand, covered, for 5 mins.
Meanwhile, in a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and cook for 2 mins. Stir in the sugar snap peas, season with salt & pepper and cook until the shrimp is opaque, about 1 minute. Transfer to a large bowl.
Place the skillet over medium-high heat and add the remaining 3 tbsp olive oil, the scallion whites and garlic. Cook, stirring, until the garlic sizzles, about 30 seconds. Stir in the rice, season with salt & pepper and spread into an even layer. Cook until slightly browned, 3-4 mins. Stir and cook for 3 mins more. Push the rice to one side of the pan; add the eggs, season with salt and cook, scrambling, until set, 1-2 mins. Stir the eggs into the rice, then add the shrimp mixture, peas and carrots and scallion greens and cook, stirring, until heated through.
Originally Submitted
7/20/2010
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