Recipe courtesy of Justine Simmons
Episode: Wok and Roll
Print
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/4 cup canola oil
  • 8 ounces medium shrimp, peeled and deveined 
  • 3 eggs, lightly beaten 
  • 2 teaspoons grated ginger 
  • 2 teaspoons minced garlic 
  • 1 bunch scallions, white and light green parts only, thinly sliced 
  • 5 cups cooked white rice 
  • 2 cups frozen vegetable medley (peas, carrots and corn), thawed 
  • 1/4 cup soy sauce 

Directions

Watch how to make this recipe.

In a wok, heat 2 tablespoons of the canola oil over high heat. Add the shrimp, and stir fry until pink and opaque throughout. Remove the shrimp to a plate and set aside.

Place the wok back on the heat. Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.

Wipe out the wok, place it back over the heat and add the remaining 2 tablespoons canola oil. Add the ginger, garlic and scallions, and cook just until fragrant, about 30 seconds. Add the rice, and stir fry until it begins to brown, 1 to 2 minutes. Add the vegetables and the soy sauce; stir to combine, and continue cooking for another 1 to 2 minutes. Add the shrimp and the chopped egg back to the wok and stir fry for another 1 minute. Serve immediately.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Bacon, Egg and Shrimp Fried Rice

Recipe courtesy of Ching-He Huang

Fried Rice

Recipe courtesy of Marie Pappas

Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Cauliflower Fried Rice

Recipe courtesy of Tiffani Thiessen

Basmati "Fried Rice"

Recipe courtesy of The Optimist

Special Fried Rice

Recipe courtesy of Rachael Ray

Cauliflower Fried Rice

Recipe courtesy of Tia Mowry

Trending Videos

So Much Pretty Food Here