Ingredients
Scale
- 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, to taste (optional)
Instructions
- Heat a large non-stick skillet or wok over medium-high heat. Add canola oil and shrimp, cooking for about 5 minutes until golden-brown. Remove shrimp with a slotted spoon and set aside.
- Add sesame oil and garlic to the skillet, cooking for 30 seconds until fragrant.
- Add peas, carrots, corn, and green onions. Stir and cook for about 2 minutes until softened.
- Push vegetables to one side of the skillet. Add beaten eggs to the other side and scramble until cooked through.
- Return shrimp to the skillet. Add rice, drizzle with soy sauce and rice wine, then stir to combine. Cook for about 2 minutes until shrimp is heated through.
- Serve warm.
Notes
- Use day-old rice for best texture.
- Adjust soy sauce to taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian