Shrimp Fried Rice

Blogger Angie McGowan of Eclectic Recipes shares a fast and easy dinner idea.

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

1: tablespoon sesame oil

2: eggs, slightly beaten

1: tablespoon olive oil

2: cups chopped fresh or frozen (thawed) broccoli

1: cup chopped carrots

1: cup fresh or frozen (thawed) snow pea pods

2: cups cold cooked white rice

1: clove garlic, finely chopped

1: teaspoon grated gingerroot

3: tablespoons soy sauce

1: lb uncooked medium shrimp, peeled (tail shells removed), deveined

1: cup chopped green onions

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Directions

1 In wok or large skillet, heat sesame oil over medium heat. Cook eggs in oil, stirring constantly, until thickened but still moist. Remove eggs from skillet to plate; cover to keep warm.
2 In same skillet, heat olive oil over medium-high heat. Add broccoli, carrots and pea pods; stir-fry until crisp-tender. Reduce heat to medium. Stir in rice, garlic, gingerroot and soy sauce. Add shrimp. Cook 5 to 7 minutes, stirring frequently, until rice is hot and shrimp are pink.
3 Stir in scrambled eggs and green onions; cook 1 minute longer. Serve immediately.