1cupfrozen peas and diced carrots blendI don’t thaw and use straight from the freezer
1/2cupcornI use frozen straight from the freezer
2 to 3garlic clovesfinely minced or pressed
1/2teaspoonground ginger
3large eggslightly beaten
4cupscooked riceI use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
2 to 3green onionstrimmed and sliced into thin rounds
3 to 4tablespoonslow-sodium soy sauce
1/2teaspoonsaltor to taste
1/2teaspoonfreshly ground black pepperor to taste
Instructions:
To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic, ginger, and….
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