Dairy-Free Shrimp Fried Rice

Ingredients

• 4 cups Cooked rice (day-old)
• 1 lb Shrimp (peeled and deveined)
• 3 tbsp Soy sauce
• 2 tbsp Vegetable oil
• 1/2 cup Carrot
• 1/2 cup Peas
• 1/2 cup Onion
• 2 cloves Garlic
• 2 stalks Scallions
• 1 tsp Sesame oil
• 2 large Egg

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat, 375°F (190°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 pound of shrimp. Stir-fry for 2-3 minutes, or until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C). Remove the shrimp from the skillet and set them aside on a plate.
2. 2Add the 1/2 cup of onion, 1/2 cup of carrot, and 1/2 cup of peas to the same skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp. You should see them become slightly softened but still have a slight bite.
3. 3Add the 2 cloves of minced garlic to the skillet with the vegetables. Stir-fry for 1 minute more, until fragrant. Be careful not to burn the garlic.
4. 4Push the vegetables to one side of the skillet. Crack the 2 large eggs into the empty space. Scramble the eggs with a spatula until they are fully cooked and no liquid remains, about 1-2 minutes.
5. 5Add the 4 cups of cooked rice to the skillet. Break up any clumps of rice with your spatula. Stir everything together, mixing the rice with the vegetables and scrambled eggs. Cook for 3-4 minutes, stirring frequently, until the rice is heated through.
6. 6Pour the 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice mixture. Stir well to ensure everything is evenly coated and combined. Cook for another 1-2 minutes.
7. 7Return the cooked 1 pound of shrimp to the skillet. Stir everything together to combine and heat the shrimp through for 1 minute.
8. 8Chop the 2 stalks of scallions. Sprinkle the chopped scallions over the fried rice. Serve immediately.

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