Shrimp Fried Rice

Ingredients

• •2 tablespoons vegetable oil, divided
• •12 ounces peeled deveined small shrimp, thawed if frozen
• •1 teaspoon Kosher salt
• •8 whole scallions
• •2 cloves garlic
• •1 tablespoon finely chopped peeled ginger
• •3 cups cold cooked white rice
• •2 large eggs
• •½ cup frozen edamame, thawed
• •½ cup frozen peas, thawed
• •3 tablespoons reduced-sodium soy sauce
• •2 tablespoons unseasoned rice vinegar
• •1 teaspoon toasted sesame oil

Cooking Instructions

1. 1.

   Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.

   3 min

2. 2.

   Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

   5 min

3. 3.

   Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.

   1 min