Cooking Instructions
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Step 1
Heat
Cooking Oil (2 Tbsp)
in a wok over medium-high heat. When the wok starts to smoke a little, add the
Medium Shrimp (8 oz)
. Stir-fry until the shrimp are cooked, about 1 minute. Remove shrimp from the wok and set aside.
Step 2
Add
Cooking Oil (1 Tbsp)
to the wok, followed by the
Eggs (2)
. Allow the eggs to set, about 30 seconds, then scramble the eggs with your wok spatula. Remove the eggs from the wok and set aside.
Step 3
Add
Cooking Oil (1 Tbsp)
to the wok, then stir-fry the
Onion (1/2)
and
Garlic (2 cloves)
for about 20 seconds or until aromatic.
Step 4
Add the
Frozen Peas and Carrots (1 cup)
to the wok. Stir-fry for about 30 seconds.
Step 5
Add the
White Rice (6 cups)
to the wok, then drizzle
Soy Sauce (2 Tbsp)
over the top. Stir-fry until the rice is evenly coated in the soy sauce.
Step 6
Return the cooked shrimp and eggs to the wok. Add
Ground White Pepper (3 dashes)
.
Step 7
Turn off the heat, then add the
Scallions (3/4 cup)
to the rice. Stir to combine all the ingredients, then transfer to a serving plate or bowl.
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