Ingredients for Vegetable Shrimp Fried Rice
- Canola Oil
- 1 teaspoon sesame oil
- Large Shrimp
- Garlic Cloves
- Fresh Ginger
- 1 cup pea pods
- 1 cup bean sprouts
- 2 large eggs
- Converted White Rice
- Mushroom Broth
- 2 tablespoons soy sauce
- Scallions
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How to Make Vegetable Shrimp Fried Rice
- Heat 2 tablespoons of canola oil in a large non-stick skillet or wok over medium-high heat.
- Add 1 tablespoon grated garlic and 1 tablespoon grated ginger; sauté for 30 seconds.
- Add 1 pound of shrimp and cook for 2-3 minutes, until pink. Remove and set aside.
- Add 1 tablespoon of canola oil to the wok if needed.
- Whisk 2 large eggs and pour into the wok. Swirl to coat the bottom.
- Cook for 1-2 minutes, until set. Remove and chop into small pieces; set aside.
- Add 1 tablespoon of canola oil to the wok if needed.
- Add the remaining 1 tablespoon grated garlic and 1 tablespoon grated ginger; sauté for 30 seconds.
- Add 1 cup of pea pods and 2 chopped green onions; cook for 1 minute.
- Add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil; stir to combine with the vegetables.
- Add 3 cups of cooked dark rice (cooked with vegetarian mushroom broth instead of water) and the cooked egg.
- Toss quickly to combine the rice and soy sauce.
- Stir in any remaining soy sauce.
- Add 1 cup of bean sprouts and toss for 30 seconds.
- Add the cooked shrimp, garnish with chopped scallions, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
9g
Fat
9g
Carbs
27g
