I’m not a huge fan of Asian foods [and by Asian, I mean far-east Asian]. I’m extremely picky. Not because I’m not adventurous with food, but everyone has different tastes and mine just happens to not be extremely fond of the sauces. I usually have one or two go-to items when I’m stuck in a situation where I have to have Chinese, or Thai, or Japanese food – usually because I’m the minority. And usually, my go-to items are sauce-free or are pretty bland in flavor. Everyone’s entitled to their prerogative and this is mine.
In any case, just because it isn’t my favorite cuisine, doesn’t mean I can’t experiment with it a little bit. I was pleasantly surprised that the finished product tasted like fried rice, but also was something I enjoyed eating. I’m telling you, this is the Asian dish for picky eaters.
Adapted from here
Ingredients
- 3 cups White Rice, already cooked (that’s 3 cups uncooked rice)
- 1 cup Frozen Carrots
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 3 tablespoons Sesame Oil
- 2 tablespoons Soy Sauce
- 1 teaspoon Ground Ginger
- 1 Onion, chopped
- 2 eggs
- Cooking Spray
- Vegetable oil
- 2 cups shrimp, tail-off
- Salt, to taste
Instructions
- Heat a large skillet over medium-high heat
- Spray the skillet with cooking spray and cook the eggs until cooked through, remove and chop
- Add vegetable oil and saute the onion and garlic until the onion is translucent
- In a small bowl, mix together sesame oil, ginger and soy sauce and set aside
- Add the frozen vegetables and cook for 3-4 minutes, until soft
- Then add the shrimp and cook until they start to curl, another 3-4 minutes
- Mix in the rice and chopped egg
- Add the sesame oil mix and stir constantly until the rice is coated – add more if needed
- Serve warm
