INGREDIENTS
1 lb small shrimp deveined and cleaned
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons cornstarch
2 large eggs
2 teaspoons canola oil
1 teaspoon sesame oil
3 green onions chopped
4 cups cooked rice see note
2 teaspoons minced garlic
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
3 tablespoons low-sodium soy sauce
1 cup peas and carrots frozen is fine
½ cup whole kernel corn frozen is fine
INSTRUCTIONS
Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
Beat eggs in small bowl, set aside.
Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
Add more oil to skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
Add peas and carrots and corn (frozen is just fine). Stir to heat through.
Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.
