Ingredients:
2 tablespoons canola oil
2 teaspoons sesame oil
1/2 lb large shrimp, peeled, deveined, and chopped
2 garlic cloves, grated with microplane zester or minced
1 -2 inch fresh ginger, run over microplane zester or minced
1 cup pea pods, strings removed, sliced in 1/2 diagonally
1 cup bean sprouts
2 eggs, lightly beaten
4 cups cooked converted white rice, day old if possible, cooked in
mushroom broth
3 tablespoons soy sauce
3 -4 scallions, sliced diagonally
Directions:
In a large non-stick skillet or wok, heat oil over medium high heat.
Add some of the grated garlic and ginger for 30 seconds.
Next add shrimp and cook quickly until they turn pink.
Remove and set aside.
If needed, add a little more canola oil to wok.
Add beaten eggs.
I swirl the wok to coat the bottom with the egg.
It will cook very quickly.
Once eggs are set, you can chop them up smaller pieces.
Then remove from the pan and set aside as well.
Again if needed, add a little more canola oil to the wok.
Add the rest of the grated garlic and ginger.
Then add the pea pods and green onion and cook for about 1 minute.
Splash in some of the soy sauce and sesame oil.
Mix with vegetables.
Add rice and cooked egg.
Toss quickly to mix rice with soy sauce.
Stir in whatever is left of the soy sauce (this part can be to taste if you don’t like too much sodium).
Fold bean sprouts into warmed rice, for about 30 seconds.
Add shrimp, top with some scallion, and serve.
Servings: 4-6
Time preparation: 5 min.
Time total: 15 min.