Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 1 red bell pepper, diced
- 3 green onions, chopped
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
- Lime wedges for serving
Feel free to substitute the jasmine rice with brown rice for a healthier twist, or swap the shrimp for chicken or tofu for a different protein option. My abuela always encouraged experimenting in the kitchen, and I carry that spirit in every dish I create.
Instructions
- Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 3 minutes. Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining sesame oil. Sauté the garlic and fresh ginger for 1 minute until fragrant. It reminds me of the aroma that would fill our kitchen back in Asheville, a scent that always signaled something delicious was on the way.
- Add the peas and carrots, red bell pepper, and half of the green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Pour the soy sauce and oyster sauce over the rice and stir everything together. Cooking with my abuela taught me that it’s all about tasting and adjusting, so don’t hesitate to add more soy sauce if needed.
- Return the shrimp to the pan and toss everything together until heated through. Season with salt and pepper to taste.
- Garnish with the remaining green onions and serve with lime wedges. The lime adds a refreshing zest that balances the rich flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International