Ingredients
-
3
-
1
-
1/2
-
1/8
-
1/4
-
-
2
-
1
-
1/2
-
2
-
5
-
-
1
-
1
-
4
Directions
Fried rice is definitely on my favorite foods list, I absolutely love it! Sure, sometimes I go low-carb with Cauliflower Fried Rice, which is fine but when I go all out, I much prefer making it with leftover brown rice (see How To Cook Perfect Brown Rice).,,Fried rice is the ultimate leftover food because it requires using leftover rice. Otherwise it wont be dry enough to fry and come out a but mushy. Therefore, this weeknight dish comes together really fast. Almost any protein and veggie can be tossed into this. Swap out shrimp for chicken or tofu and feel free to toss in whatever veggies are in your fridge like shredded carrots, mushrooms, corn, edamame, all work great.,Buffalo Shrimp Lettuce Wraps,Lime Shrimp and Avocado Salad,Mexican Shrimp Diablo,Honey Garlic Shrimp,Shrimp Scampi
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Steps
|
1
Done
|
In a Hot Wok, Over Medium High Heat, Spray a Little Oil and Cook the Eggs, When Cooked, Remove from Pan and Set Aside, 1 to 2 Minutes |
|
2
Done
|
Increase the Heat to High, When Hot Add the Sesame Oil and Saute Onions, Scallion Whites, Garlic and Hot Pepper Flakes For About 1-2 Minutes. |
|
3
Done
|
Add Shrimp and Saute Until No Longer Translucent, 2 to 3 Minutes. |
|
4
Done
|
Add Rice and Leave in the Skillet to Let the Bottom Brown, 2 to 3 Minutes, Stir and Add the Egg, Soy Sauce and Fish Sauce, Mixing Well For About 2 Minutes. |
|
5
Done
|
Add Greens of the Scallions and Serve. |
