Ingredients
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3 green onions, sliced
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1 small white onion, diced
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2 tablespoons sesame oil
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1 tablespoon Chinese five spice powder
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1/3 lb medium shrimp
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4 ounces mushrooms, sliced
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4 tablespoons low sodium soy sauce
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2 cups cooked brown rice or 2 cups cooked white rice
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1/2 cup bean sprouts
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1 diced red pepper
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1 egg, beaten
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1 garlic clove, minced
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1/3 cup carrot, shreds
Instructions
- If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
- Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
- Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
- When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
- Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.