One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!
Prep Time:5minutes minutes
Cook Time:10minutes minutes
Total Time:15minutes minutes
Ingredients
- ▢2 tablespoons sesame oil
- ▢2 tablespoons canola or vegetable oil
- ▢1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
- ▢1 cup frozen peas and diced carrots blend, I don’t thaw and use straight from the freezer
- ▢½ cup corn, I use frozen straight from the freezer
- ▢2 to 3 garlic cloves, finely minced or pressed
- ▢½ teaspoon ground ginger
- ▢3 large eggs, lightly beaten
- ▢4 cups cooked rice, I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
- ▢2 to 3 green onions, trimmed and sliced into thin rounds
- ▢3 to 4 tablespoons low-sodium soy sauce
- ▢½ teaspoon salt, or to taste
- ▢½ teaspoon freshly ground black pepper, or to taste
- Instructions
- To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
