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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
2 tablespoons vegetable oil |
8 large shrimp, peeled and deveined |
2 cloves garlic, finely chopped |
1/2 cup chopped onion |
1/2 cup diced carrots |
1 egg, lightly beaten |
2 cups cooked white rice |
3 tablespoons soy sauce |
3 scallions, thinly sliced |
Directions:
1. In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve
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