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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I was given this recipe by a friend of mine in Grapevine, TX. Ingredients:
2 tablespoons oyster sauce |
1 tablespoon low sodium soy sauce |
1/2 teaspoon sugar |
2 teaspoons toasted sesame oil, divided |
2 eggs, lightly beaten |
2 teaspoons water |
3/4 lb medium shrimp, peeled, deveined, tailes removed |
2 tablespoons canola oil |
3/4 cup minced onion |
1 tablespoon ginger |
1/2 cup green onion, minced divided |
2 cups cold cooked brown basmati rice |
1 cup bean sprouts |
3/4 cup snow peas |
Directions:
1. Combine oyster sauce, soy sauce and sugar in a small bowl.
2. Heat a heavy 12 inch skillet over medium high heat until hot. Add t tsp sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
3. Add remaining teaspoon sesame oil to pan. Add shrimp, stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
4. Add canola oil to pan. Add onion, stir-fry 2 minutes. Add ginger, garlic and half the green onions, stir-fry 30 seconds. Add rice, and cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated.
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