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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries. Ingredients:
2 tablespoons vegetable oil, divided |
12 ounces peeled deveined small shrimp, thawed if frozen |
kosher salt |
8 scallions, whites chopped, greens thinly sliced |
2 garlic cloves, chopped |
1 tablespoon finely chopped peeled ginger |
3 cups cold cooked white rice |
2 large eggs, beaten to blend |
1/2 cup frozen edamame, thawed |
1/2 cup frozen peas, thawed |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons unseasoned rice vinegar |
1 teaspoon toasted sesame oil |
Directions:
1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
2. Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
3. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
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