Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound shrimp (peeled and deveined)
- 4 tablespoons black garlic (minced)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 cup frozen peas and carrots mix
- 2 eggs beaten
- 3 stalks green onions (sliced)
- Salt and pepper (to taste)
- Optional (chili flakes for heat)
Instructions
- Start by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for about 3-4 minutes until they turn pink. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of sesame oil. Toss in the minced black garlic and sauté for about 30 seconds until fragrant.
- Add the frozen peas and carrots to the skillet. Stir-fry for about 2 minutes until heated through.
- Push the veggies to one side of the skillet. Pour the beaten eggs into the other side, scrambling them for about a minute until fully cooked.
- Next, add the cooked rice to the skillet. Pour in soy sauce and mix everything well, ensuring the rice is properly coated.
- Return the shrimp to the skillet, mixing it all together. Season with salt, pepper, and optional chili flakes to taste. Cook for another 2-3 minutes to heat through.
- Finally, stir in the sliced green onions before serving. Enjoy your meal!
- Prep Time: 10
- Cook Time: 20