30-MINUTE SHRIMP FRIED RICE

ou can adapt this recipe and use whatever vegetables you have. Green beans and peas are great additions to the dish.
To give the recipe more spice, you can add 2 sliced Thai chili peppers (bird’s eye chili) or a pinch of red pepper flakes when you stir fry the onions and ginger

INGREDIENTS:

• 1/2 pound shrimp, shelled and deveined
• 3 large eggs, divided
• 3 tablespoons canola or vegetable oil, divided
• 1 cup diced yellow onion
• 1 1/2 tablespoons minced ginger
• 1 1/2 cups mixed vegetables (I used a combination of diced carrots, pepper and corn)
• 3 scallions, sliced (1/4 to 1/3 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon five-spice powder
• 4 cups cooked jasmine rice
• 3 tablespoons soy sauce (use tamari if gluten free)
• 1 teaspoon sesame oil

INSTRUCTIONS:

1. Heat 1 tablespoon of vegetable oil on a large frying pan over medium-high heat. Add the shrimp and cook for about 3 to 4 minutes, until they start to turn orange. Flip the shrimp over and cook a few minutes more. Transfer the shrimp to a plate.
2. Crack 2 eggs into a small bowl and beat them together. Beat the last egg in a separate bowl.
3. Heat a large sauté pan or a wok with 1/2 tablespoon of the vegetable oil over medium-high heat. Once the pan is hot, add the 2 beaten eggs and scramble them for about 30 seconds, until they’re fluffy and no longer runny. Transfer the eggs to a dish and turn off the heat. Wipe off the pan or wok with a damp kitchen towel.
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