Shrimp Vegetable Rice Delight This vibrant shrimp vegetable rice dish combines the flavors of sesame oil, fresh garlic, and ginger, creating a comforting and satisfying meal that's perfect for any day of the week. Ingredients 2 tablespoons sesame oil 2 tablespoons vegetable oil or canola oil 1 pound shrimp peeled and deveined 1 1/2 cups frozen veggie blend (peas and carrots) 1 cup frozen sweet corn 1/2 cup green onions chopped 4 garlic cloves minced 1 teaspoon fresh ginger minced 3 large eggs lightly beaten 4 cups cooked rice (white or brown) 4 tablespoons low-sodium soy sauce 1 tablespoon mirin Salt and pepper optional or to taste Instructions Place a large non-stick skillet or wok over medium-high heat, add vegetable oil and once simmering add shrimp and cook for about 5 minutes, stirring occasionally, until golden brown. Remove the shrimp and place on a plate, set aside. To the same skillet, add sesame oil and once hot add minced garlic and minced ginger, cooking while stirring for 30 seconds. Next, add the veggies: peas, carrots, corn, and green onions, and cook while stirring for about 2-3 minutes, until they begin to soften. Push everything to one side of the skillet, and add the lightly beaten eggs to the other side. Stir to scramble, and cook the eggs until fully cooked, then combine with the veggies. Add the shrimp back to the skillet, then add the cooked rice. Drizzle with soy sauce and mirin, and stir to combine. Cook for about 2 minutes, or until shrimp and rice are well heated through. Serve warm garnished with additional green onions and sesame seeds if desired.
