We don't eat a lot of Asian food but every once in a while I get an urge to eat some fried rice. Here is an easy, quick recipe that your whole family will love!
1 cup shredded
1 cup chopped broccoli
1 cup frozen peas
1/2 cup diced onion
1 cup shredded cabbage
1 pound shrimp, peeled and deveined
1 1/2 cup uncooked rice
2 tablespoons sesame oil
4 tablespoons vegetable oil
2 cloves garlic, diced
1/4 cup fish sauce
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon rice vinegar
It is best to use leftover rice for this dish. If you don't have leftover rice, then just plan ahead and make the rice the day before. Keep the rice in the refrigerator until ready to use.
Cut all of your vegetables so that they are ready to go. This dish comes together very quickly so be ready.
Combine the last 4 ingredients. This will be your sauce.
Heat a large pan or wok. Whisk the eggs together and scramble in the hot pan. Set aside.
Heat the wok back up. Combine 2 tablespoons vegetable oil and 1 tablespoon sesame oil. Add 1 clove garlic and 1 tablespoon onion to the oil. Be careful not to burn the garlic!
Start cooking the carrots first. This is the heartiest vegetable and will need to the longest to cook. Saute the carrots 3-4 minutes before adding the rest of the onion, broccoli and peas. Saute 3 minutes before adding the cabbage and shrimp.
Cook 3-4 minutes and remove from heat. Set the shrimp and vegetables aside.
Heat the wok back up, adding the rest of the vegetable and sesame oil. Add the rest of the garlic to the oil. Add the rice and let the rice toast and soak in the oil before stirring-about 2 minutes.
Stir the rice, adding in the sauce. Let the rice cook 3-5 minutes before adding in the eggs, shrimp and vegetables.