Easy Shrimp Fried Rice
Time-Saving Tip: If possible, use 2/3 c. frozen peas and carrot blend in place of the measurements are listed below.
Prep time: 15 minutes
Cook time: 8 minutes
3 T. unsalted butter, divided
4 large eggs, lightly beaten
Sea salt and black pepper, to taste
¾ lbs. frozen shrimp, thawed and chopped
1/3 c. frozen peas
1/3 c. carrots, finely diced
3 T. white onion, finely diced
2 large green onions, divided, sliced
2 t. fresh ginger, finely minced
¾ t. garlic powder
4 c. cooked rice, chilled
2 T. toasted sesame oil
3 T. tamari or coconut aminos
Optional garnish: Additional sliced green onion
1. Add one tablespoon butter to a large skillet or wok set over medium-high heat.
Add eggs and cook, stirring and
chopping with a spatula continually, until cooked through, approximately 2
minutes. Transfer eggs to a bowl and set aside.
second tablespoon of butter to the pan. Add shrimp and cook, stirring constantly, for
1 minute. Transfer shrimp to the bowl with the eggs. (Shrimp will not be full
cooked at this point).
remaining butter to the pan, along with the peas, carrots, onion, and white portion
of green onions. Add fresh ginger and garlic powder. Stir to combine and cook
until vegetables are crisp-tender, approximately 2-3 minutes.
rice, sesame oil, tamari, and green part of onions to pan and stir to combine.
Return shrimp and eggs to skillet and cook, stirring continually, until heated
through and all ingredients are thoroughly combined, approximately 1-2 minutes.
5. Remove from heat and serve immediately topped with additional sliced green onion, if desired. Enjoy!