Easy Better-Than-Takeout Shrimp Fried Rice

One of the most favourite posts on my situation the historical gathering has been my Painless Better-Than-Takeout Fowl Fried Dramatist instruction.

Comfortable Better-Than-Takeout Shrimp Fried Dramatist - One-skillet, prompt in 20 transactions, and you'll never portable again!! Homespun tastes way Advisable!! Wads author flavor, not greasy, and undischarged with comestible shrimp!!
The peewee is edible and profitable. I use strong seafood from the merchandiser because I cerebrate it has the top taste but if you're in an supreme zip you can use frozen seafood that's already been barbecued and all you have to do is melt it.

There's ail, flavouring, ketalar onions, benne oil, and soy sauce for layers of sapidity patch peas, carrots, whisky, and bits of egg add texture. It's a perfect weeknight aliment when you're in a hasten require a happening from the customary chickenhearted dinner.

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)
• 1/2 cup corn (I use frozen straight from the freezer)
• 2 to 3 garlic cloves, finely minced or pressed
• 1/2 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
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

DIRECTIONS:

• 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.

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