INGREDIENTS:
- 1½ Tbs butter
- 1 Tbs minced garlic
- 1½-2 pounds jumbo shrimp
- 2 eggs
- 1 cup diced carrots
- 1 cup sugar snap peas
- 1 cup frozen petite peas
- 4 cups day old white long grain rice
- ¼ cup green onion
Sauce:
- 3 Tbs Soy Sauce
- 1½ Tbs Oyster Sauce
- ¼ tsp ginger paste
- ½ tsp (or more) Sriracha
- 1 Tbs honey
INSTRUCTIONS:
- Add 1 tbs butter and garlic to a wok or large skillet and saute over medium high heat for 1 minute.
- Add clean, deveined jumbo shrimp to the skillet and cook until pink
- Remove shrimp from pan when pink and set aside
- Add ½ tbs butter to skillet and crack 2 eggs into the pan, and scramble, cook until done
- Add the eggs to the same bowl as the shrimp and set aside.
- Mix together sauce ingredients
- Add vegetables and stir fry for a minute or two
- Add in your day old rice, and stir to coat well with the sauce, cook for 2-3 minutes
- Add in the shrimp and eggs, and stir well to incorporate.
- Enjoy!
Source: Eazy Peazy Mealz
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