Quick answer
Sweet coldwater shrimp meat tossed with day-old rice, egg, peas and garlic. A fast weeknight dinner.
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Coldwater shrimp meat is small, sweet and already cooked, so it only needs to be warmed through. Add it at the very end so it stays tender.
Serves: 3 to 4 | Prep: 5 minutes | Cook: 10 minutes
Ingredients
- 1/2 lb Coldwater Shrimp Meat, thawed and well drained
- 3 cups cooked rice, cold (day-old is best)
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil
Method
- Heat 1 tbsp oil in a large pan or wok over high heat. Scramble the eggs until just set, then move them to a plate.
- Add the rest of the oil, the garlic and the white parts of the green onions. Stir for 30 seconds.
- Add the peas and carrots and cook for 2 minutes.
- Add the rice, breaking up any clumps, and stir-fry for 3 to 4 minutes until hot and slightly crisp.
- Stir in the soy sauce, sesame oil, eggs and shrimp. Toss for 1 to 2 minutes, just until the shrimp is hot.
- Top with the green onion tops and serve.
Tips
- Squeeze the thawed shrimp gently in a towel. Less water means crispier rice.
- Adding the shrimp last keeps it from going rubbery.
Safe to eat: The shrimp meat is fully cooked. Reheat until steaming hot, 74°C (165°F).
Shop: Coldwater Shrimp Meat
