By Nate Patrylak
Preheat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove them from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and chopped green onions, and sauté for about 30 seconds until fragrant.
Crack the egg into the skillet and scramble it quickly until it starts to set.
Add the cooked rice, peas, shrimp, soy sauce, salt, and black pepper to the skillet. Stir everything together and cook for about 3-4 minutes, until the rice is heated through and everything is well combined.
Taste and adjust the seasoning with more soy sauce, salt, or pepper if necessary.
Garnish with additional chopped green onions if desired and serve hot.
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This Asian Main Course Seafood recipe is ready in 20 minutes and features shrimp, cooked rice, peas and other delicious ingredients. Contains 350 calories total.
Preheat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove them from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and chopped green onions, and sauté for about 30 seconds until fragrant.
Crack the egg into the skillet and scramble it quickly until it starts to set.
Add the cooked rice, peas, shrimp, soy sauce, salt, and black pepper to the skillet. Stir everything together and cook for about 3-4 minutes, until the rice is heated through and everything is well combined.
Taste and adjust the seasoning with more soy sauce, salt, or pepper if necessary.
Garnish with additional chopped green onions if desired and serve hot.
Calories per Serving: 350
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