Taiwanese Fried Rice with Shrimp (Dairy & Nut-Free)

Ingredients

• 4 cups Cooked Rice
• about 450 g Shrimp
• 2 Eggs
• 1/2 cup Carrots
• 1/2 cup Peas
• 2 Green Onions
• 3 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 cloves Garlic
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Place a 30.48 cm skillet or wok over high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute. This is approximately 204.4°C (200°C).
2. 2Crack the 2 eggs into a small bowl and whisk them lightly. Pour the whisked eggs into the hot skillet. Cook, stirring gently, until the eggs are just set and scrambled, about 1-2 minutes. Remove the scrambled eggs from the skillet and set them aside on a plate.
3. 3Add the 2 cloves of minced garlic and the about 450 g of shrimp to the same skillet. Cook over high heat, stirring frequently, until the shrimp turn pink and opaque and reach an internal temperature of 63°C, about 3-4 minutes.
4. 4Add the 1/2 cup of carrots and 1/2 cup of peas to the skillet with the shrimp. Cook, stirring, for 2 minutes until the vegetables are slightly tender.
5. 5Add the 4 cups of cooked rice to the skillet. Use a spatula to break up any clumps of rice and stir to combine with the shrimp and vegetables. Cook for 3-4 minutes, stirring occasionally, until the rice is heated through.
6. 6Pour the 3 tablespoons of soy sauce and 1 tablespoon of sesame oil over the rice mixture. Stir well to ensure everything is evenly coated and heated through, about 1-2 minutes.
7. 7Add the scrambled eggs back into the skillet along with the 2 sliced green onions. Stir everything together gently to combine. Cook for 1 more minute until heated through.
8. 8Serve the Taiwanese Fried Rice immediately.

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