Shrimp and Snap Pea Fried Rice

Ingredients

For 4 servings

• shrimp16 oz
• white rice3 cup
• egg4 piece
• snap peas2 cup
• carrot2 piece
• frozen peas8 tbsp
• soy sauce4 tbsp
• garlic4 clove
• fresh ginger1 tsp
• toasted sesame oil2 tsp
• vegetable oil4 tbsp
• scallion4 piece
• salt½ tsp

You'll need

skillet · bowl

Method

1. 1

   Dice carrot small. Halve snap peas. Beat eggs with a pinch of salt.

   5 min · prep

2. 2

   Heat half the oil in a large skillet over high. Scramble eggs loosely, 1 minute. Remove.

   2 min · saute

3. 3

   Add remaining oil. Cook shrimp 90 seconds until pink. Remove.

   2 min · saute

4. 4

   Add carrot and snap peas, stir-fry 2 minutes. Add garlic and grated ginger, 30 seconds.

   3 min · fry

5. 5

   Add rice, breaking up clumps. Press flat and let crisp 2 minutes, then toss.

   3 min · fry

6. 6

   Return shrimp, eggs, and frozen peas. Drizzle with soy and sesame oil. Toss to heat through.

   2 min

7. 7

   Finish with sliced green onion.

   1 min