Here's What You Need:
- 1 tsp minced garlic (or one clove fresh minced--which of course, I didn't do)
- 1/2 tsp ground ginger (I believe the original recipe called for fresh, but I don't care for ginger, so I sub'ed a small amount of ground)
- 6 oz fresh shitake mushrooms, stems removed, sliced
- 1 cup snow peas, sliced into strips
- 15 oz canned baby corn, drained
- 2 eggs, beaten
- 8 oz cooked shrimp, peeled & de-veined
- 3 cups cooked brown rice, chilled
- 1/4 cup low sodium soy sauce
- 1 cup scallions, thinly sliced
- 4 Tbs sesame oil, divided
Here's What You Do:
- In a large, deep skillet over med-high heat, heat 1 Tbs of the oil. Add the garlic & ginger & saute for 1 minute. Add the mushrooms & cook for 4-5 minutes or until tender. Add the peas & baby corn & saute for 1 minute.
- Push all ingredients to the sides of the pan & add the eggs. Stir to break up while it cooks.
- Add the shrimp & the remaining 3 Tbs of oil. Cook until heated through, about 1 minute more. Add the rice & cook until slightly browned & crispy, about 5 minutes.
- Stir in the soy sauce & scallions & serve.
Here's What I Have Learned That Might Help:
- Makes 6 servings.
- Preparation is key. I cook the rice the night before so it has time to chill. I also use frozen, pre-cooked shrimp that just needs to be thawed in the fridge overnight. When I'm ready to start cooking I get everything out so that my kitchen looks like a cooking show with everything measured out in little bowls. This helps me keep the process moving once I'm started.
- Use the biggest skillet/wok you have. I don't have a wok. The first couple of times I used a 10" skillet with a tall edge., & then I discovered my electric skillet. While not authentically an Asian preparation, the bigger surface area works really well for crisping up the rice.
- This freezes really well for lunch leftovers!
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