Shrimp Fried Rice

4 standard portions

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Ingredients

• 1 pound shrimp (51-60 count is the perfect size or a little bigger is fine. Peeled, deveined and tails off, thawed.)
• Salt and pepper (to taste)
• 3 tablespoons oil (vegetable, canola or avocado oil)
• 2 large eggs (lightly beaten)
• 1 cup frozen carrots and peas (thawed)
• 2 cloves garlic (minced (about 2 teaspoons))
• 5 cups Cooked rice (cold, or any other long grain rice)
• 2 tablespoons soy sauce (or coconut aminos, for gluten free substitute with tamari or gluten free soy sauce)
• 1 teaspoon toasted sesame oil
• 5 medium scallions (spring onions) (sliced (about ½ cup))

Method

1. Season shrimp with salt and pepper.
2. In a 12-inch pan, over medium heat, heat 2 tablespoons of oil and add the shrimp. Cook in a single layer until no longer opaque, about 1-2 minutes per side. Be careful not to overcook the shrimp. Remove into a bowl.
3. To the same pan, add eggs, and cook without stirring until it just begin to set (20 seconds). Then scramble with a spatula to break them up into smaller pieces (1 minute). The eggs should be cooked but not browned. Remove to a bowl and set aside. Best to use a non stick pan for the eggs not to stick.
4. Wipe the pan clean with paper towels, heat 1 tablespoon of oil and add the carrots and peas. Add the garlic, and cook for just 30 seconds (you don’t want to burn it).
5. Add the cooked rice but make sure that you break any clumps before adding it in (do not just dump it in the pan, sprinkle it). And stir to break any clumps with a spatula. Cook until the rice is heated through (3 minutes).
6. Add the soy sauce, and sesame oil and mix that in.
7. Add the shrimp and eggs, and scallions. Cook for 1 minute as you stir until it’s warmed through. Taste it and adjust seasonings to your preference (add more soy if needed). Serve.