Shrimp fried Rice
2 tablespoons sesame oil
2 tablespoons canola oil
2 pounds shrimp (peeled and deveined)
1 1/2 cups frozen peas and diced carrots blend (no need to thaw)
1 cup canned sweet corn (drained)
1/2 cup green onions (chopped)
4 garlic cloves
4 cups cooked rice (white or brown)
4 tablespoons low-sodium soy sauce
1 tablespoon rice wine
A dash of Salt
1 table spoon ginger
1 table spoon of white pepper
3 table spoons of dark soy sauce
Note: I season my shrimps with some garlic salt, all spice and crushed pepper just to much in the yummy flavor
Place a large non-stick skillet or wok over medium-high heat, add the canola oil and once hot add shrimp, cook for about 5 minutes or until golden-brown.
Using a slotted spoon, remove the shrimp and place on a plate; set aside.
To the same skillet or wok, add the sesame oil and minced garlic, cook stirring for 30 seconds.
Add the peas, carrots, corn, green onions, and cook stirring for about 2 minutes, or until vegetables begin to soften.
Add the shrimp back to the skillet, add the rice, evenly drizzle with soy sauces, peppers and rice vinegar, and stir to combine. Cook for about 2 minutes, or until shrimp is heated through.