Ingredients
8–12 oz large peeled and deveined shrimp (defrosted if frozen)
sea salt or kosher salt
2 tbsp sesame oil or other neutral oil
½ cup thinly sliced green onion
2 tsp minced fresh ginger
2 tsp minced garlic
1 12-oz bag frozen mixed vegetables (I like a blend of carrots, corn, peas and green beans)
3 cups cooked white long-grain rice or 1 ½ cups cooked rice and 1 bag frozen or fresh riced cauliflower
1 tbsp tamari or soy sauce (more as desired)
2 eggs, whisked
sliced green onions and sesame seeds (to top)
Instructions
- Pat shrimp dry and season with salt.
- Heat a large saute pan or wok to medium high heat. Add shrimp and cook for 2-3 minutes until pink throughout. Remove from pan and set aside.
- Working quickly, add another tbsp of sesame oil to pan. Stir in green onions and cook until soft, about 30 seconds-1 minute.
- Stir in ginger and garlic. Cook for 10 seconds.
- Add in frozen vegetables and stir to coat with onion mixture. Cook for 2-3 minutes until no longer frozen. Stir in rice or rice/cauliflower rice blend.
- Stir in tamari or soy sauce. Cook until rice is hot and veggies are cooked. Stir in egg and stir until incorporated.
- Stir in shrimp just before serving. Season to taste (I love a swirl of sriracha, at the end!) and serve.
Notes
Don’t love shrimp? Feel free to replace with 1 lb cubed raw chicken (cook 3-4 minutes per side) or leftover cooked chicken.
For a vegetarian option, swap out shrimp for cubed extra-firm tofu (pat dry; I like to toss in 2 tbsp cornstarch and a generous pinch of salt for an extra-crispy exterior)