Shrimp and Vegetable Fried Rice
Yield: 3-4 servings
1-2 teaspoons olive oil
2 garlic cloves, minced
3 green onions, sliced thin
1/2 cup snow peas, halved
3 eggs
3 tablespoons soy sauce, divided
Optional: 1/2 teaspoon Sriracha sauce, adjust to taste
1 1/2 cups leftover cold rice, preferably 1-2 days old
1/2 lb medium size cooked shrimp, thawed under cold running water
1/2 cup frozen peas
In
a large skillet over medium high heat, warm the oil and saute the
garlic and the onions for about 1 minute. Add the snow peas and saute
for about 2 more minutes. While the snow peas are cooking, whisk
together the eggs and 2 tablespoons of soy sauce, along with the
sriracha if desired.
Push the vegetables to the sides
of the pan and pour in the egg mixture. Let it cook for about a minute
without stirring. Then stir to break it up and cook the eggs quickly.
Once the eggs are no longer runny, add the cold rice and stir to
combine. Let it cook for about 2 minutes, until the rice is hot.
Add
the shrimp and the frozen peas to the skillet and stir together.
Drizzle with the last tablespoon of soy sauce and cook for 1-2 minutes,
until the shrimp and the peas are warm. Serve with additional Sriracha
and soy sauce on the side, if desired. Enjoy!
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