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Shrimp Fried Rice

From Statesboro Market2Go

<p>Easy, delicious, and packed with veggies! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

1 pound Medium sized shrimp (shelled and deveined)
1/2 of an Onion (minced)
2 large Garlic cloves (minced)
1 tablespoon Ginger (minced)
2 large Carrots (diced)
2 cups Cabbage (chopped)
5 tablespoons Sesame oil
4 Eggs
1/2 cup Peas
4 cups Cooked rice (at least 1 day old)
2 tablespoons Soy sauce
1 teaspoon Salt (divided)
1 teaspoon Fish sauce (optional)
Sliced green onion for garnish (optional)
Edamame (as a side, if desired)
Broccoli (as a side, if desired)
Brussels Sprouts (as a side, if desired)

Step by Step Instructions
  1. Prepare the vegetables & shrimp, then pat the shrimp dry. Heat 2 tablespoons of sesame oil in a large skillet to medium-high heat. Cook the shrimp for 1 minute on each side (turn them with tongs). Season with 1/2 teaspoon salt, then set the shrimp aside in a bowl to cool.
  2. Heat 2 tablespoons of sesame oil in a large skillet or wok to medium-high heat. Add the onion & carrot and saute for 2 minutes. Add the cabbage, garlic, and ginger and saute for 2 more minutes. Stir in the rice, peas, and 1/2 teaspoon of salt and cook for 1 minute.
  3. Push the rice mixture to the side and add the eggs and a pinch of salt to the pan, then scramble them in for 1 to 2 minutes. Add the soy sauce, fish sauce, and shrimp, then stir them into the rice mixture. Let the mixture cook through for 1 to 2 minutes.
  4. Serve with sliced green onions as a garnish and with edamame, broccoli, and/or Brussels sprouts as a side.