Ingredients
4
4 servings
- •2 tablespoons sesame oil
- •2 tablespoons olive oil
- •1 pound uncooked medium shrimp, peeled and deveined
- •1 cup frozen peas and carrots
- •0.5 cup frozen corn
- •2 cloves garlic, finely minced, or more to taste
- •3 large eggs, lightly beaten
- •4 cups cooked rice
- •3 tablespoons thinly sliced green onions
- •3 tablespoons low-sodium soy sauce, or more to taste
- •0.5 teaspoon salt, or to taste
- •0.5 teaspoon freshly ground black pepper, or to taste
Instructions
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 552
- Carbohydrate: 64g
- Fat: 19g
- Fiber: 3g
- Protein: 30g
- Sugar: 2g
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