10ouncesmedium raw shrimppeeled, deveined, tails removed
garlic saltto taste
1/2Tablespooncornstarch
1Tablespoonminced garlic
1cupchopped onion
12ouncesfrozen peas and carrots
2largeeggs
2cupscooked Basmati rice
1 1/2Tablespoonssesame oil
1/2cupsoy sauce
Instructions
Heat olive oil in wok over medium high heat.
In a large bowl, toss the shrimp with garlic salt and cornstarch.
Add shrimp to the hot oil and stir fry for 4-5 minutes, tossing continuously.
Remove shrimp with a slotted spoon to a paper towel lined dish. Set aside.
To the hot wok, add minced garlic, chopped onion, and frozen peas and carrots. Toss to coat.
Crack both eggs into a bowl and give them a stir to break up the yolks.
Move the vegetables to one side of the wok and add the egg to the other side. Stir the egg to scramble them.
Stir to combine the scramble egg with the vegetables, then add the cooked rice.
Add sesame oil, soy sauce, and the reserved cooked shrimp.
Stir everything together well and cook only long enough to heat through.
Notes
You can use frozen shrimp, but be sure to thaw and pat them dry first. To thaw frozen shrimp quickly, place them in a sealed ziptop bag and submerge them in a bowl of cold water (do not use warm or hot water). The shrimp should thaw in around 25 minutes.
We prefer basmati or jasmine rice, but you can also use white or brown rice.