This recipe is a result of two things: meal planning and farm fresh eggs. For the past few weeks I have been making an effort to plan and grocery shop for our meals for the week every Sunday. This is in part an attempt to make good use of food we already have on hand (and save some $$). This week we had a carton of lovely farm fresh eggs courtesy of my mum who pick them up from a farm near her home in Maple Ridge.
The trick to this recipe is to make the rice a day or to before. Once that is done, the recipe comes together very quickly. As you can tell from the below photo, I like to top the bowl with a generous helping of sriracha!
Shrimp Fried Rice
3 cloves garlic, minced
1 large carrot, julliened
1 cup frozen peas
4 cups leftover rice
1 cup frozen shrimp (thawed)
1 tbs minced ginger
1 tsp sesame oil
1/4 cup soy sauce
4 green onions finely chopped
In a nonstick skillet, cook garlic, carrot and peas for 2 minutes until just starting to brown.
Add rice, shrimp, ginger, sesame oil and soy sauce. Stir until rice is warmed through, about 3 to 5 minutes.
Make a well in middle of skillet and add eggs. Cook, stirring, until they are lightly scrambled but not too dry. Add green onion. Stir everything together. Add sriracha to taste.