Cooking Instructions
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Step 1
Defrost the
Large Shrimp (1 lb)
in a colander under running water set over a bowl (if you’re in hurry) or in the fridge, right in the bag. Pat the shrimp dry and set aside.
Step 2
Melt 1 tsp of
Unsalted Butter (1 tsp)
in a large, deep nonstick skillet over medium heat. Pour in the
Large Eggs (3)
and scramble gently until soft, about 3 to 4 minutes. Remove eggs from the pan to a medium bowl.
Step 3
Melt another tsp of
Unsalted Butter (1 tsp)
in the skillet and turn the heat up to medium-high. Cook the shrimp until they turn pink and look like they’ve shrunk a bit–this will happen fast, so keep an eye on them, usually in 2 to 3 minutes. Remove the shrimp to the bowl with the eggs.
Step 4
Add the final tsp of
Unsalted Butter (1 tsp)
and quickly cook together the white parts of the
Scallions (1 bunch)
,
Garlic (2 cloves)
, and
Frozen Mixed Vegetables (2 cups)
for 3 to 5 minutes – this will depend on the type of veggies you’re using.
Step 5
Scoot the veggies over in the pan and turn the heat up to high. Add the
White Rice (3 cups)
and soy sauce and stir to combine. Let the rice fry, stirring occasionally, until it browns, about 2 to 3 minutes. Stir in the veggies to combine.
Step 6
Remove the pan from the heat and stir in the eggs and shrimp. Sprinkle with the reserved scallion greens, a dash of
Sesame Oil (to taste)
, and some
Oyster Sauce (to taste)
and/or
Soy Sauce (2 Tbsp)
to your liking.
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