Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 431kcal
Ingredients
- ▢2 tablespoons sesame oil
- ▢2 tablespoons canola oil
- ▢2 pounds shrimp (peeled and deveined)
- ▢1 1/2 cups frozen peas and diced carrots blend (no need to thaw)
- ▢1 cup canned sweet corn (drained)
- ▢1/2 cup green onions (chopped)
- ▢4 garlic cloves (minced)
- ▢3 large eggs (lightly beaten)
- ▢4 cups cooked rice (white or brown)
- ▢4 tablespoons low-sodium soy sauce
- ▢1 tablespoon rice wine
- ▢Salt and pepper (optional and to taste)
Instructions
- ▢Place a large non-stick skillet or wok over medium-high heat, add the canola oil and once hot add shrimp, cook for about 5 minutes or until golden-brown.
- ▢Using a slotted spoon, remove the shrimp and place on a plate; set aside.
- ▢To the same skillet or wok, add the sesame oil and minced garlic, cook stirring for 30 seconds.
- ▢Add the peas, carrots, corn, green onions, and cook stirring for about 2 minutes, or until vegetables begin to soften.
- ▢Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
- ▢Add the shrimp back to the skillet, add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes, or until shrimp is heated through.
- ▢Serve warm.
