Egg-Free Fried Rice with Shrimp

Ingredients

• 4 cups Cooked Rice (day-old)
• about 450 g Shrimp (peeled and deveined)
• 1/2 cup Carrots (diced)
• 1/2 cup Peas (frozen)
• 1/2 cup Onion (diced)
• 4 tablespoons Soy Sauce (low sodium)
• 1 tablespoon Sesame Oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 cloves Garlic (minced)
• 2 tablespoons Green Onions (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until smooth to create a slurry. Set aside.
2. 2Heat the 1 tablespoon of sesame oil in a large 30.48 cm wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. 3Add the about 450 g of shrimp to the hot wok. Cook, stirring occasionally, until the shrimp turn pink and opaque on all sides, about 3 to 4 minutes. Transfer the cooked shrimp to a clean plate and set aside.
4. 4Add the 1/2 cup of diced onion, 1/2 cup of diced carrots, and 2 cloves of minced garlic to the wok. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.
5. 5Add the 4 cups of cooked rice (day-old) and the 1/2 cup of frozen peas to the wok. Stir-fry everything together for 2 to 3 minutes, breaking up any clumps of rice.
6. 6Pour the prepared cornstarch slurry over the rice and vegetables in the wok. Stir continuously for 1 minute, ensuring the slurry coats the rice and vegetables evenly, which will help bind them together.
7. 7Return the cooked shrimp to the wok. Pour the 4 tablespoons of soy sauce over the entire mixture. Stir-fry for another 2 to 3 minutes, until everything is heated through and well combined.
8. 8Remove the wok from the heat. Garnish the fried rice with the 2 tablespoons of chopped green onions.
9. 9Serve the egg-free fried rice with shrimp immediately.

Substitutions

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