Scale
Ingredients
- 4 tablespoon vegetable oil (divided)
- 12 peeled deveined small shrimp or 8 large shrimp (thawed if frozen (if large, chop in 1 in. pieces))
- Sea salt
- Fresh black pepper
- 8 scallions (whites chopped, greens thinly sliced)
- 4 cloves garlic cloves (chopped)
- 2 tablespoons finely chopped peeled ginger
- 4 cups cold cooked rice (approx. 1½ uncooked)
- 2 large eggs (beaten to blend)
- ½ cup frozen edamame (thawed)
- ½ cup frozen peas (thawed)
- 3 tablespoon reduced-sodium soy sauce or tamari
- 2 tablespoon unseasoned (unsweetened rice vinegar)
- 1 tablespoon toasted sesame oil
Instructions
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half the chopped garlic, sauté until fragrant. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer garlicky shrimp to a plate.
- Heat remaining 2 tablespoons of vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
- Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
- Serve immediately.