Better Fried Rice (Print Version)
# Ingredients:
→ Oils
01 -
2 tablespoons of vegetable or canola oil
02 -
2 tablespoons of sesame oil
→ Main Ingredients
03 -
4 cups of rice, cooked
04 -
1/2 cup of corn, frozen
05 -
1 pound of shrimp (15-20 size), cleaned and fresh
06 -
1 cup of mixed carrots and peas, frozen
→ Aromatics & Seasonings
07 -
3 large eggs, beaten lightly
08 -
2 to 3 scallions, sliced thin
09 -
1/2 teaspoon of powdered ginger
10 -
2 to 3 minced garlic cloves
11 -
1/2 teaspoon of salt
12 -
1/2 teaspoon of black pepper
13 -
3 to 4 tablespoons of soy sauce (low salt)
# Instructions:
01 -
Warm up the oils in a big pan and sauté the shrimp for 3 minutes till they're done. Take them out and set aside.
02 -
In the same pan, toss in the frozen veggies and cook for around 2 minutes until they soften a bit.
03 -
Add the minced garlic and powdered ginger, stirring everything around for a minute.
04 -
Move the veggies to one side, then use the empty side to scramble the eggs.
05 -
Mix in the cooked rice, shrimp, sliced green onions, soy sauce, salt, and black pepper. Stir everything together on the heat for 2 minutes until warmed up.
# Notes:
01 -
Quick rice pouches can make this faster.
02 -
Good in the fridge for about 5 days.
03 -
Freezable for roughly 4 months.