Shrimp Veggie Rice (Printable Version)
Shrimp, veggies, and rice get tossed up fast with soy and sesame oil for a tasty, low-stress meal.
# What You'll Need:
→ Main Ingredients
01 -
Salt, as needed
02 -
Black pepper, as needed
03 -
1 tablespoon mirin
04 -
4 tablespoons soy sauce, low-salt
05 -
4 cups cooked brown or white rice
06 -
3 large eggs, whisked
07 -
1 teaspoon ginger, freshly minced
08 -
4 garlic cloves, minced
09 -
1/2 cup chopped green onions
10 -
1 cup frozen sweet corn
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1 1/2 cups frozen carrots and peas
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1 pound shrimp, cleaned and peeled
13 -
2 tablespoons vegetable or canola oil
14 -
2 tablespoons sesame oil
# Step-by-Step Guide:
01 -
Try a bit and see if it needs more salt or pepper. Plate it up warm. Sprinkle on some more green onions or sesame seeds if you like.
02 -
Toss the shrimp you cooked back into the pan. Pile in the rice, splash with mirin and soy sauce, and give it all a good stir. Let it get hot for another couple of minutes.
03 -
Scoot the veggies over to one side of your skillet. Pour in those beaten eggs on the open side and scramble till they're just set. Mix the eggs right into the veggies.
04 -
Dump in the green onions, frozen corn, peas, and carrots. Sauté for a few minutes—until they start to soften up—stirring now and then.
05 -
In that same pan, pour in the sesame oil and let it get hot. Add your chopped garlic and fresh ginger. Stir for less than a minute till it smells awesome.
06 -
Heat up a big non-stick pan or wok over medium-high. Swirl in vegetable oil, let it shimmer, and add those shrimp. Stir every so often and cook for around 5 minutes, till they get a nice sear. Pull them out and set aside.
# Additional Notes:
01 -
Day-old rice works better here. It stays fluffy and won’t get sticky or gummy in the pan.