Serving Size: 4 Preparation Time: 0:15
2 tablespoons canola oil
4 cups leftover white rice, or cooked rice that has completely cooled
1 pound shrimp, large, peeled and deveined, cut in 1/2″ dice
1/4 cup soy sauce
1 tablespoon roasted sesame oil
1 cup peas, frozen
2 tablespoons brown sugar
sliced scallions for garnish
1. Preheat a large nonstick pan on medium high heat with 2 tablespoons canola oil. Add the rice and press down to make a large patty. Let cook untouched for 5 minutes. Toss the rice in the pan to turn it over. Pat it down and let it cook another 5 minutes. Repeat this procedure one more time.
2. Add shrimp to the rice mixture and stir into the rice. Continue to cook for about 3 minutes, or until shrimp are almost cooked through.
3. Add peas into the rice and stir with a wooden spoon. In a small bowl mix together the soy sauce, sesame oil and brown sugar to dissolve the sugar. Pour the mixture into the rice. Toss with a spoon until the color from the sauce is evenly distributed.
4. Plate and garnish with scallion greens.