EASY 20 MINUTE SHRIMP FRIED RICE

Did you know that family meals eaten at home have been proven to benefit the health and wellness of children and adolescents, to fight obesity, substance abuse and to make families stronger – creating a positive impact on our communities and our nation as a whole?  Heavy stuff right?  September is National Family Meals Month and the Food Marketing Institute is leading the charge of the National Family Meals Movement by partnering with grocery stores and brands to make it easier for families to have one more meal at home, together, each week 🙂  What a great movement right?

INGREDIENTS

• 1 lb . fresh peeled and de-veined shrimp, raw
• Vegetable oil
• Pinch of red pepper flakes
• House of Tsang Classic Stir-Fry Sauce
• 3/4 cup yellow onion diced
• 1 egg lightly beaten
• Toasted sesame oil
• Soy sauce or tamari
• 1 1/4 cup snow peas with shredded carrots can substitute equal amount of defrosted frozen peas and carrots
• 3-4 cups cooked cold, day-old rice (longer grain - I used Jasmine rice), fluffed so the grains are separated
• 4 green onions chopped
• Can of bean sprouts drained (I only used half a can)
• More soy sauce and House of Tsang sauce to taste

INSTRUCTIONS

1. Heat large skillet over medium/medium-high heat and add about 2 tablespoons of vegetable oil and a pinch of red pepper flakes. Swirl the oil around the pan a bit, infusing it with the red pepper flavor.
2. Add in your shrimp in a single layer and let them cook about 2 1/2 minutes per side, or until cooked through and seared. Remove to a bowl and toss with a bit of the Classic Stir Fry Sauce.
3. Add a bit more oil and toss in your diced onion and saute it for about 7 minutes, until they turn a golden brown color, then remove to a plate.
4. Lightly beat an egg with a few drops each of sesame oil and soy sauce (or tamari if you have it) and add to skillet. Swirl it around until it sets, then use a wooden spatula to scramble the egg. Remove it and add it to the plate with the cooked onion.
5. Add 1 tablespoon of vegetable oil to skillet and add snow peas and carrots. Saute for about 2 minutes, then add in the cooked onion and egg pieces.
6. Add the cooked rice, green onions, and bean sprouts and saute for 3 minutes, stirring frequently.
7. Stir in about 2 tablespoons of soy sauce and some Classic Stir-Fry Sauce, as much as you'd like, and saute for another minute.
8. Fold in your cooked shrimp and let cook for one final minute.

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