Aromatic garlic and juicy shrimp tossed with jasmine rice for a savory, satisfying meal, ready in 30 minutes.
# Components:
→ Seafood
01 - 10 oz medium shrimp, peeled and deveined
→ Rice
02 - 4 cups cooked jasmine rice, chilled
→ Aromatics
03 - 6 cloves garlic, finely minced
04 - 2 green onions, sliced, white and green parts separated
→ Vegetables
05 - 2/3 cup frozen peas and carrots, thawed
→ Seasonings & Sauces
06 - 3 tablespoons soy sauce
07 - 1 tablespoon oyster sauce
08 - 1/2 teaspoon toasted sesame oil
09 - 1/4 teaspoon black pepper
→ Eggs
10 - 2 large eggs, lightly beaten
→ Oil
11 - 2 tablespoons vegetable oil
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add half the garlic and sauté for 30 seconds until fragrant.
02 - Add shrimp and stir-fry for 2 to 3 minutes until pink and just cooked through. Remove shrimp from pan and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Add the rest of the garlic and the white parts of the green onion; sauté for 30 seconds. Push aromatics to the side and pour in beaten eggs. Scramble gently until just set.
04 - Add chilled jasmine rice, peas, and carrots. Stir-fry for 2 to 3 minutes, breaking up clumps, until vegetables are heated through.
05 - Return shrimp to the pan. Add soy sauce, oyster sauce, sesame oil, and black pepper. Continue stir-frying for 2 minutes until evenly coated and heated through.
06 - Taste and adjust seasoning as needed. Remove from heat and garnish with the green parts of the green onions before serving.
