Shrimp and Green Pea Rice
By Published: February 1, 2013
- Yield: 6 Servings
Ingredients
- 2 tablespoons canola oil divided
- 4 eggs lightly beaten, divided
- 1/4 teaspoon black pepper divided
- 1/8 teaspoon salt
- 1 1/2 cups green onions sliced, divided
- 2 cloves garlic peeled and minced
- 1 pound salad shrimp
- 5 cups short-grained rice cooked, chilled
- 1/4 cup gluten-free soy sauce low-sodium
- 1/2 teaspoon onion salt
- 1 10-oz package frozen green peas thawed
- 2 tablespoons cilantro chopped, fresh
Instructions
- Place 2 teaspoons of the oil in a large skillet over medium-high heat. When hot, add half of the eggs and sprinkle with half of the black pepper and the salt. Cook 3 minutes or until the eggs are done. Remove from the pan onto a cutting board and thinly slice. Set aside.
- Heat the remaining oil in the skillet and return to the stove. Add 1 cup green onions and garlic and sauté 1 minute. Add the remaining eggs, shrimp and rice and cook 3 minutes, stirring frequently. Add half of the reserved egg strips, the remaining onions, remaining pepper, soy sauce, onion salt and peas. Cook 30 seconds, stirring constantly. Serve warm with a garnish of the remaining egg strips and cilantro, along with extra gluten-free soy sauce, if desired.
