Shrimp Fried Rice

Shrimp Fried Rice Dish Guide

Five in 25

Serves 2 as an Entrée

Five Ingredients

2 8 oz bags of cooked, microwavable rice

½ cup frozen peas and carrots

1 lb medium shrimp, peeled and deveined

¼ cup soy sauce

2 eggs

From the Pantry

Olive oil

1-2 cloves garlic, minced or crushed

Warm rice in microwave per package directions and set aside. Make sure shrimp are totally dry. Heat 1 T of olive oil in a large nonstick skillet over medium high heat. Once hot, add the shrimp in a single layer and cook on the first side for 2-3 minutes. Season with salt and pepper. Toss the shrimp and cook for 1-2 minutes more or until just cooked through. Remove from the pan and set aside.

Add the peas and carrots to the hot pan and more oil if needed. Add the garlic and stir and cook for 1-2 minutes until the veggies are just starting to soften. Add the rice and soy sauce and toss everything until well combined.

Make a hole in the middle of the pan by pushing the rice to the edges and add a touch more oil to the hole. Crack in two eggs and season with salt and pepper. Scramble them gently in the hole until just starting to set. Then mix them into the rice.

Add the shrimp back to the pan, turn off the heat, and stir everything to combine.

Serve immediately as is or garnished with scallions, sriracha or a squeeze of lemon juice.