Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 2 tablespoons (30ml) vegetable oil
  • 1 cup (200g) frozen peas and carrots
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 4 cups (900g) cooked and cooled rice (day-old rice is best!), long grain
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) oyster sauce (optional, for extra umami)
  • 1 teaspoon (5ml) rice vinegar
  • 1/4 cup (60ml) chopped green onions, for garnish
  • Optional: Chili flakes, to taste

Instructions:

  1. In a small bowl, combine shrimp with soy sauce, sesame oil, and ginger. Let it sit while you prep the other ingredients (about 5-10 minutes).
  2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add onions and cook until softened. Add garlic and cook until fragrant (about 30 seconds).
  3. Push the veggies to one side of the wok. Pour in the beaten eggs and scramble until cooked through. Break the eggs into small pieces.
  4. Add the marinated shrimp to the wok and cook until pink and cooked through (about 2-3 minutes).
  5. Add the cooked rice, frozen peas and carrots, soy sauce, oyster sauce (if using), and rice vinegar to the wok.
  6. Stir-fry everything together, breaking up any clumps of rice, until heated through and well combined.
  7. Garnish with chopped green onions and chili flakes (if desired). Serve immediately.