Ingredients
Oils
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon sesame oil
Produce
- 1 medium yellow onion, small diced
- 3 cloves garlic, diced
- 2 teaspoons minced fresh ginger
- 2 cups frozen peas and carrots, thawed and drained
- Sliced scallions, for garnishing
Protein
- 1 pound small or medium shrimp, shelled, deveined and tails removed
Grains and Sauces
- 4 cups cooked and cooled long grain white rice
- 1/4 cup low sodium soy sauce
Instructions
- Heat Oils: Add the olive oil and sesame oil to a large, tall-sided skillet or wok set over medium-high heat to prepare for sautéing the aromatics.
- Sauté Aromatics: Once the oil is hot, add the diced onions, garlic, and minced ginger to the skillet. Cook, stirring often, until the onions become translucent, which should take about 3 minutes.
- Cook Shrimp: Add the shrimp to the skillet and stir frequently until the shrimp turn opaque and are cooked through, approximately 3 minutes.
- Add Rice and Veggies: Incorporate the cooked and cooled rice along with the thawed peas and carrots into the skillet. Pour in the low sodium soy sauce and toss everything together to combine evenly and heat through.
- Garnish and Serve: Remove from heat, garnish with sliced scallions, and serve immediately for a delicious meal.
Notes
- Use day-old rice or rice that has been cooled to prevent clumping for the best texture.
- You can substitute frozen mixed vegetables with fresh vegetables like diced bell peppers or green beans if desired.
- Adjust the soy sauce amount to taste, especially if using regular soy sauce which is saltier than low sodium varieties.
- For a spicier version, add chili flakes or a splash of Sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
