Shrimp Veggie Rice (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Black pepper, as much as you like
02 -
A dash of salt, to your liking
03 -
1 tablespoon mirin
04 -
4 tablespoons soy sauce, low in sodium
05 -
4 cups cooked brown or white rice
06 -
3 large eggs, whisked
07 -
1 teaspoon ginger, minced up
08 -
4 cloves garlic, chopped
09 -
1/2 cup green onions, sliced
10 -
1 cup frozen sweet corn
11 -
1 1/2 cups frozen carrots and peas
12 -
1 pound shrimp, peeled and cleaned
13 -
2 tablespoons canola or vegetable oil
14 -
2 tablespoons sesame oil
# Steps to Follow:
01 -
Sample your dish, then add more salt or pepper till it tastes just right. Dish it up warm. If you want, toss on extra green onions or some sesame seeds.
02 -
Pop the cooked shrimp back in. Add your rice, pour on the soy sauce and mirin. Mix well so it's all warmed up—about two minutes should do it.
03 -
Slide all the veggies over in the skillet. Pour in those beaten eggs on the empty side. Let them set and scramble. Once they look done, fold them into the veggies.
04 -
Drop in sweet corn, the green onions, and those frozen peas and carrots. Give it all a good stir and fry for a couple of minutes till things start softening.
05 -
Pour sesame oil into your hot pan. Toss in the garlic and ginger, and keep stirring for about half a minute till it smells great.
06 -
Heat up a big non-stick skillet or wok over medium-high. Swirl in the vegetable oil, wait till it's hot, then add your shrimp. Let them sizzle for around five minutes, moving them now and then till they're browned. Then, take them out and set aside.
# Additional Tips:
01 -
Day-old rice works best here. It'll keep things light and stop your stir-fry from turning gloopy.