Ingredients Jump to Instructions ↓

  1. 3 green onions , sliced

  2. 1 small white onion, diced

  3. 2 tablespoons sesame oil

  4. 1 tablespoon Chinese five spice powder

  5. 1/3 lb medium shrimp

  6. 1 garlic clove , minced

  7. 4 ounces mushrooms , sliced

  8. 1 egg , beaten

  9. 4 tablespoons low sodium soy sauce

  10. 2 cups cooked brown rice or 2 cups cooked white rice

  11. 1/2 cup bean sprouts

  12. 1/3 cup carrot , shreds

  13. 1 diced red pepper

Instructions Jump to Ingredients ↑

  1. If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.

  2. Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.

  3. Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.

  4. When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.

  5. Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.


Send feedback