Ingredients
- 2 tablespoons vegetable oil
- 8 large shrimp, peeled and deveined
- 2 cloves garlic, finely chopped
- 1/2 cup chopped onion
- 1/2 cup diced carrots
- 1 egg, lightly beaten
- 2 cups cooked white rice
- 3 tablespoons soy sauce
- 3 scallions, thinly sliced
Directions
In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve
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By maxeyk_12276492
Woodsboro, MD
on December 05, 2012
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Really good, really easy. Perfect use for leftover rice from the night before. Added some frozen peas too. Next time will put the carrots in at the same time as the onions and garlic; they were a bit crunchier than I wanted - or maybe I just didn't chop them small enough. Will definitely make again.
By nynmo_8886040
New York, NY
on January 07, 2011
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My kids and I loved this recepie. I didn't have any soy sauce on hand so I used chinese spice and ground ginger. The best part was that it was so easy. Can't wait to make it again.
By svoone
south east
on July 06, 2010
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Thanks Cathy! This is a KEEPER!
Tonight I cooked this based on ingredients I had on hand ( fortunely I had all the ingredients and we were DELIGHTED WITH THE RESULTS, in fact my teenager had to make it again because it went so fast and was so GOOD!
After reading reviews I added soy sauce one tablespoon at a time at the very end of cooking until dish was to my taste. I cooked my egg seperately and added after the rice. Yes, the instructions could be clearer, but if you cook any all or have tried Asian dishes before then you know what to do.
Read all 8 reviews