Leftover brown basmati rice makes this Chinese dish a snap.
Prep: 5 minCook: 10 min
Serves: 4Save Share
2 T Oyster Sauce
1 T Low Sodium Soy Sauce
½ tsp Sugar
2 tsp Toasted Sesame Oil
¾ lb Medium Peeled and Deveined Shrimp
2 T Canola Oil
¾ tsp Minced Onion
1 T Minced Fresh Ginger
½ tsp Minced Garlic
½ cup Minced Green Onion
2 cup Cooked Brown Basmati Rice
1 cup Bean Sprouts
¾ cup Snow Peas
Add to list
Combine oyster sauce, soy sauce and sugar in a small bowl.
Heat a heavy 12-inch skillet over medium-high heat. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
Add remaining sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice; cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated.