By Nate Patrylak
In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add the shrimp and cook for 3-4 minutes, until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Crack the egg into the pan and scramble it until fully cooked.
Add the peas and carrots to the scrambled egg and stir-fry for about 2 minutes.
Add the cooked rice to the pan, breaking up any clumps. Stir everything together to combine.
Return the cooked shrimp to the pan. Pour in the soy sauce, salt, and pepper. Stir-fry everything together for about 3-4 minutes, ensuring everything is well combined and heated through.
Taste and adjust seasoning if necessary. Serve hot.
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This Main Course Asian Seafood recipe is ready in 20 minutes and features shrimp, cooked rice, peas and carrots and other delicious ingredients. Contains 425 calories total.
In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add the shrimp and cook for 3-4 minutes, until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Crack the egg into the pan and scramble it until fully cooked.
Add the peas and carrots to the scrambled egg and stir-fry for about 2 minutes.
Add the cooked rice to the pan, breaking up any clumps. Stir everything together to combine.
Return the cooked shrimp to the pan. Pour in the soy sauce, salt, and pepper. Stir-fry everything together for about 3-4 minutes, ensuring everything is well combined and heated through.
Taste and adjust seasoning if necessary. Serve hot.
Calories per Serving: 425
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