To make this recipe easy, I use frozen vegetables -- no washing, peeling or dicing necessary. But feel free to use your favorite fresh vegetables (chop them small, so they'll cook fast) or even leftover cooked vegetables. If the vegetables are cooked, add them at the end with the chicken.
My family likes spicy food, so I like to add a dash of sriracha to this dish, but that is purely a personal choice.
Finally, consider using brown rice instead of white rice for this recipe. It's made exactly the same way. Just be sure your rice is thoroughly chilled (day old rice that's a little clumpy is best).
See also: Stir Fry Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
- 1 tsp. olive oil
- 1 large egg, beaten
- 1 Tbsp. peanut oil
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 lb. frozen shrimp, peeled, deveined and thawed
- 3 cups cold cooked rice
- 1 cup frozen peas and carrots
- 1-2 Tbsp. low-sodium soy sauce
- Heat a wok (compare prices) or large skillet over high heat. Add the olive oil, then turn heat down to medium.
- Add the egg, and scramble until cooked through. Transfer to a small bowl, and wipe out the wok with a paper towel. Turn heat up to medium-high. Add the peanut oil to the wok. Add the minced ginger and garlic, and stir fry for about 30 seconds.
- Add the shrimp. Stir fry until the shrimp turns pink and curls. Do not overcook the shrimp! Watch it carefully. As soon as it colors, it's done. Transfer to a bowl.
- Add the rice to the wok, and stir fry for a minute or two. You can add more oil to the wok if necessary.
- Add the frozen vegetables, and stir fry for 1 minute. Add the scrambled egg, cooked shrimp and soy sauce. Stir fry another minute or so until the flavors meld and the vegetables are warmed through.
If you like this recipe, be sure to try my Vegetable Fried Rice Recipe