Ingredients:
- 1 cup of uncooked white rice
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 cup of frozen peas and carrots
- 3 eggs, beaten
- 3 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Instructions:
- Cook the rice according to package instructions and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes until pink and cooked through.
- Add the red bell pepper and frozen peas and carrots to the skillet and sauté for an additional 2-3 minutes until the vegetables are tender.
- Push the shrimp and vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through.
- Add the cooked rice to the skillet and stir to combine with the shrimp, vegetables, and eggs.
- Add soy sauce, sesame oil, salt, and pepper to taste and stir to combine.
- Serve hot and enjoy!
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