Shrimp fried rice & vegetables

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cold cooked jasmine rice4 cups
• Medium peeled and deveined shrimp, tails removed1 lb
• Large eggs3
• Frozen peas and carrots2 cups
• Scallions4
• Garlic cloves2
• Fresh ginger1 tbsp
• Gluten-free low-sodium tamari1/4 cup
• Avocado or canola oil3 tbsp

How dinner comes together

1. 1

   Break up every clump in the cold rice. Beat the eggs; mince the garlic and ginger; slice the scallions, separating white and green parts. Pat the shrimp dry.

2. 2

   Heat 1 tablespoon oil in the skillet over high. Cook the shrimp in one layer until pink, opaque and 145°F, about 1 1/2 minutes per side; transfer to a clean bowl.

3. 3

   Add 1/2 tablespoon oil and the eggs. Stir just until softly set, 30–45 seconds, then transfer them to the shrimp bowl.

4. 4

   Add 1/2 tablespoon oil, the frozen vegetables and scallion whites. Stir-fry until steaming hot and bright, about 2 minutes; transfer to the bowl.

5. 5

   Heat the remaining oil until shimmering. Press the rice into an even layer for 1 minute, then toss until the grains are separate, hot and lightly crisp, 2–3 minutes.

6. 6

   Return the shrimp, egg and vegetables. Add the tamari, garlic and ginger and toss over high heat for 1–2 minutes; finish with scallion greens.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Shellfish
• Soy

Equipment

• Large nonstick skillet or wok
• Two mixing bowls
• Spatula