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 
  • 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.

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