Shrimp Fried Rice

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PREP TIME:  25 Min             DIFFICULTY:  Easy            YIELD:   4 Servings

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Ingredients

• 2 large eggs
  
• Kosher salt
  
• 2 tablespoons vegetable oil
  
• 1 1/2 tablespoons low-sodium soy sauce
  
• 1 teaspoon sesame oil
  
• 1/2 pound medium shrimp, peeled, deveined and cut into pieces
  
• 1 tablespoon minced peeled ginger
  
• 4 ounces fresh or frozen snow peas (thawed, if frozen), halved
  
• 1 cup shredded carrots
  
• 1 bunch scallions, chopped
  
• 3 cups cooked white rice
  



Directions

1. Whisk the eggs with a pinch of salt in a small bowl. 
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. 
3. Add the eggs and cook, without stirring, until almost set, about 1 minute. 
4. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. 
5. Transfer to a cutting board and cut into thin strips.
   
6. Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. 
7. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. 
8. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.
   

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