Updated: Jul 16, 2020
This recipe does require some instructions and I will include them below. It makes quite a bit so you will leftovers for lunch! Note: I made the rice in the morning and let it completely cool before dinnertime. You can also prepare the rice the day before- I feel it gets too mushy if I prepare it at the same time as the rest of the cooking.
You can make this recipe with different veggies, you can skip the shrimp and make it vegan or you can use another protein like tofu or chicken.
What it's made with:
2 carrots, diced
10oz bag of frozen peas
3 cups uncooked rice (I used jasmine rice), prepared according to package instructions
4 eggs, to be scrambled
3-4 garlic cloves (I used a garlic press with them)
1-inch ginger root, grated
bag of bean sprouts
3-4 green onions, diced
1/2 yellow onion, diced
frozen shrimp (thawed before cooking) - I used deveined, shelled and wild-caught
toasted sesame oil
avocado oil (or coconut oil)
1. Place a large wok or pot on the stove top with a little bit of avocado oil to heat up. Cook the shrimp with a little tamari and oyster sauce, and remove from wok or pot. The shrimp only takes a couple of minutes on each side.
2. Add a little more oil and once heated, add onions and carrots until onions become translucent. Add the frozen peas, garlic and ginger, cooking until the peas heat all the way through.
3. Add a splash of rice vinegar, a swoosh of oyster sauce (maybe 3-4 tablespoons), tamari (maybe 4 tablespoons), and 1 tablespoon of sesame oil. Cook a couple of minutes longer.
4. Add pre-cooked rice to the wok/pot and mix well, breaking up any clumps as you go.
5. Add in the green onions and bean sprouts, with more sauces if you'd like, to your preference. Heat a few minutes longer while everything is mixed beautifully together.
6. Mix in the cooked shrimp and eggs.
7. You're done!