Shrimp Fried Rice Recipe

Ingredients

• 1 lb. shrimp (peeled and deveined)
• salt and pepper, to taste
• 3 tablespoons olive oil
• 2 cups organic frozen peas and carrots
• 2 green onions (sliced thinly on the bias; set aside dark green scallions for garnish)
• 3 cloves garlic (minced)
• 2 teaspoons freshly grated ginger (see notes)
• 3 large eggs (lightly beaten)
• 3 cups cold cooked rice (white or brown)
• 3 tablespoons reduced sodium soy sauce (sub with tamari or coconut aminos for gluten-free)
• 2 teaspoons sesame oil

Instructions

1. 1

   Prep and cook shrimp: Season the shrimp with salt and pepper, to taste. Heat the 3 tablespoons of olive oil in a large sauté pan over medium heat. Once sizzling, add the shrimp and cook, stirring occasionally until opaque, about 3-5 minutes. Using a slotted spoon, remove the shrimp from the pan and place in a bowl. Set aside.

2. 2

   Cook veggies: Add the peas and carrots, white and light green parts of the green onions, garlic and ginger and cook until warm, about 2 minutes.

3. 3

   Cook eggs: Move the vegetables to the side, then add the eggs and scramble them until soft and almost cooked through.

4. 4

   Add rice and finish cooking: Add the shrimp back to the pan along with the rice, then pour the soy sauce and sesame oil over the top. Stir until combined and cook until the shrimp and rice are warm, about 1-2 minutes. Remove from heat and garnish with scallions. Serve and enjoy!