New recipes haven’t happened lately since we have been busy settling into the new apartment.
I was out running errands one evening and came home to the amazing sound of sizzling soy sauce.
Tuna had cooked us up some restaurant-style shrimp fried rice! Not only did I immediately start shoveling it in to my mouth from the pan, I nodded in approval as Tuna attested to its legitimacy because it was from a blog.
When I said I should take some pictures for What I Ate Wednesday, Tuna said “I already did!”
- 2 cups cooked brown rice
- 2 tbsp sesame oil
- 1 small red onion, chopped
- 2 cups frozen peas, thawed
- 1 cup carrots, chopped
- 2-3 tbsp soy sauce
- 2 eggs, lightly beaten
- 2 cups frozen peeled and deveined shrimp, thawed
Preheat a large skillet to medium heat. Pour in sesame oil.
Add onion, peas, and carrots and cook until tender.
Push veggies to the side, and pour beaten egg mixture onto its spot on the skillet.
Scramble the eggs. Once cooked, mix in the eggs with the veggies.
Add the pre-cooked rice and shrimp to the skillet.
Add soy sauce and stir for a few minutes until hot.
Thanks as always to Jenn @ Peas and Crayons for hosting WIAW!