Ingredients
- 2 large eggs
- Kosher salt
- two tablespoons vegetable oil
- 1 1/two tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 pound medium shrimp, peeled, deveined and reduce pieces
- 1 tablespoon minced peeled ginger root
- 4 ounces fresh or frozen snow peas (thawed, if frozen), halved
- 1 cup shredded carrots
- 1 bunch scallions, chopped
- 3 cups cooked white-colored grain
Directions
Whisk the eggs having a pinch of salt in a tiny bowl. Heat 1 tablespoon vegetable oil inside a large skillet over medium-high temperature. Add some eggs and prepare, without stirring, until almost set, about one minute. Switch the egg pancake having a rubber spatula and prepare until just set on the other hand, about thirty seconds. Transfer to some cutting board and reduce thin strips.
Combine the soy sauce. sesame oil and 1 tablespoon water in a tiny bowl and hang aside. Heat the rest of the 1 tablespoon vegetable oil within the same skillet over high temperature. Add some shrimp and ginger root and stir-fry until almost cooked through, a couple of minutes. Add some snow peas, carrots and scallions and then stir-fry until crisp-tender, about one minute. Add some grain and soy sauce mixture and stir-fry until warmed through. Stir within the egg strips and divide among bowls.
Photograph by Antonis Achilleos
Recipe thanks to Food Network Magazine
