 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Simply one of my favorites! Rice is a staple diet around here, we gotta have rice! A simple, easy way of perking it up is to add some meat, shrimps and vegetables and it becomes a meal in itself. Ingredients:
6 cups cooked leftover jasmine rice (overnight in fridge is better) or use any leftover rice with grains well separated. |
3/4 cup shrimps, shelled and deveined |
3/4 cup honeycured ham, cubed |
3 eggs, beaten, scrambled and chopped |
1 cup frozen peas and carrots |
2 stalks green onion, minced |
2 cloves garlic, minced |
1 scallion, minced |
1 tsp kosher salt |
freshly ground black pepper |
1/2 tsp cornstarch |
2 tbsp cooking oil |
1 tbsp soy sauce |
1 tsp sesame oil |
Directions:
1. Marinate shrimp with salt, pepper and cornstarch for 10 mins.
2. Heat a large wok and add oil. Swirl to coat entire pan.
3. Saute garlic and scallions.
4. Add shrimp and ham cubes. Stir.
5. Add carrots and peas. Stir.
6. Add rice, green onions, scrambled eggs and sesame oil.
7. Move ingredients around, don't let anything stick to the sides and bottom of pan. Using a teflon-coated or non-stick wok is better.
8. Season with salt and pepper. Drizzle with soy sauce and toss.
9. Serve HOT.
|
|