Fill your bowl with Asian flavors when you prepare this colorful 20-minute recipe.
1/2 cup each of frozen peas, carrots and corn
1/3 cup diced onions
2 cups jasmine rice
1/2 lb 21-25ct shrimp peeled, deveined, and shelled
2 tsp chopped garlic
1 tsp fresh grated ginger
High smoke point cooking oil
1 stick butter (not margarine)
Salt and pepper to taste
Stir fry sauce:
1 cup soy sauce
2 tbsp rice wine vinegar
1 tbsp oyster sauce
How to Make It
Cook rice 1:1 in rice cooker. The rice cooker is mandatory. Otherwise, the consistency won’t be right. You’ll be frying the rice directly from the rice cooker. No cooling involved.
Heat a little bit of oil and 2tbsp of butter to a high wall pan, cook garlic and ginger until fragrant (30-45s) before adding all veggies and cooking for an additional 3-4min. Season with salt and pepper and set aside
Wipe pan and lightly fry egg over high heat. Push egg to the side of the pan and add butter and squirt some stir fry sauce directly into the pan. Dump rice and toss in the pan until it’s all coated. Adding additional stir fry sauce as necessary.
Combine with veggies.
Wipe pan clean and sauté shrimp in butter over high heat. Season with salt and pepper.
Fold shrimp into rice.