INGREDIENTS
1/4 cup canola oil
8 oz. medium shrimp, peeled and deveined
3 eggs, lightly beaten
2 tsp. grated ginger
2 tsp. minced garlic
1 bunch scallions, white and green parts only
5 cups cold cooked white rice
2 cups frozen vegetable medley (peas, carrots and corn), thawed
1/4 cup soy sauce
DIRECTIONS
In a wok or large nonstick skillet, heat 2 TBSP. of the oil over high heat.
Add the shrimp; stir fry until pink and opaque throughout.
Remove the shrimp and set aside.
Place the skillet or wok back on the heat.
Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.
Wipe out the skillet or wok, place it back over the heat and add the remaining 2 TBSP. of oil.
Add the ginger, garlic and scallions, thinly sliced, and cook just until fragrant, about 30 seconds.
Add the rice, and stir fry until it begins to brown, 1 to 2 minutes.
Add the vegetables and the soy sauce; stir to combine and continue cooking for another 1 to 2 minutes.
Add the shrimp and the chopped egg back to the skillet and stir fry for another minute.
Serves 4-6.
