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SHORTCUT SHRIMP & VEGGIE FRIED RICE

3
Tere Gill

By
@sokygal

This is one of my favorite "go to" recipes for those days when I'm in a rush or I just don't feel like cooking. When asparagus and snap peas aren't available, I use frozen broccoli and frozen peas.The shrimp thaw quickly under running water, but you can use leftover chicken, beef or pork if you like.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 to 6
Prep:
10 Min
Cook:
10 Min
Method:
Stir-Fry

Ingredients

  • 1 scant Tbsp
    sesame oil
  • 1/4 - 1/3 c
    diced sweet onion
  • 5 - 6 stalk(s)
    asparagus, fresh, sliced diagonally
  • 15 or so
    sugar snap peas, fresh, sliced diagonally
  • 1 bag(s)
    heat & eat seasoned rice (i use uncle ben's ready rice long grain and wild)
  • 1 Tbsp
    oyster sauce
  • 2 tsp
    soy sauce (or to taste)
  • 12 oz
    frozen small cooked shelled shrimp, thawed and drained
  • 2 large
    eggs, lightly beaten

How to Make SHORTCUT SHRIMP & VEGGIE FRIED RICE

Step-by-Step

  1. Gather and prep ingredients.
  2. Heat scant tablespoon sesame oil in skillet over medium/medium-high heat.
  3. Add onion, asparagus and sugar snap peas; saute until tender, but not mushy.
  4. Add one package of ready to eat rice, oyster sauce and soy sauce; saute until heated throughout.
  5. Add shrimp; stir and cook until heated.
  6. Move rice mixture to one side of the skillet, add beaten eggs to empty space in skillet and stir until just cooked, then stir into the rice and shrimp mixture. Serve immediately.

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