Ingredients
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2 tablespoons canola oil
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2 teaspoons sesame oil
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1/2 lb large shrimp, peeled, deveined, and chopped
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2 garlic cloves, grated with microplane zester or minced
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1 -2 inch fresh ginger, run over microplane zester or minced
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1 cup pea pods, strings removed, sliced in 1/2 diagonally
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1 cup bean sprouts
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2 eggs, lightly beaten
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4 cups cooked converted white rice, day old if possible, cooked in
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mushroom broth
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3 tablespoons soy sauce
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3 -4 scallions, sliced diagonally
Instructions
- In a large non-stick skillet or wok, heat oil over medium high heat.
- Add some of the grated garlic and ginger for 30 seconds.
- Next add shrimp and cook quickly until they turn pink.
- Remove and set aside.
- If needed, add a little more canola oil to wok.
- Add beaten eggs.
- I swirl the wok to coat the bottom with the egg.
- It will cook very quickly.
- Once eggs are set, you can chop them up smaller pieces.
- Then remove from the pan and set aside as well.
- Again if needed, add a little more canola oil to the wok.
- Add the rest of the grated garlic and ginger.
- Then add the pea pods and green onion and cook for about 1 minute.
- Splash in some of the soy sauce and sesame oil.
- Mix with vegetables.
- Add rice and cooked egg.
- Toss quickly to mix rice with soy sauce.
- Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- Fold bean sprouts into warmed rice, for about 30 seconds.
- Add shrimp, top with some scallion, and serve.