We love this easy, one dish recipe! The only problem is that it’s best with a little pre-planning. The rice is easiest to work with, and doesn’t get mushy, when it’s been able to sit in the fridge over night.
The rice is key, but the recipe doesn’t start there. Rather, it almost moves in reverse! First, you need to cook the eggs and green onions through; remove them from heat after cooking. I like to keep them moist as I’m working on everything else, so cover it with an equal sized bowl.
With a little more oil, add frozen shrimp and peas (no need to defrost them!) with cashews. Stir often, cooking until liquid is evaporated.
Once heated, add to your bowl of eggs and re-cover. Pull out that rice from the fridge and add two more tablespoons of oil.
Stir constantly, until all of the rice is separated. Add your bowl of eggs/shrimp/yum. Stir through before adding soy sauce. (I recommend very little. Just enough to lightly tan most of the rice. You can always add more. But you can’t take it back out without adding more rice!)
Serves 6
Prep Time: 5 minutes (excluding rice; read above). Cook Time 20 minutes.
Recipe:
4 TBPS vegetable oil
3 eggs
1/4 cup diced green onions
1/2 cup frozen peas
1 cup frozen, cooked (small) shrimp
1 cup cashews
2 cups cooked, chilled rice
soy sauce (to taste)
Directions:
Heat 1 TBSP oil in a large frying pan over medium heat. Add eggs and green onions. Stir until eggs are cooked through, like scrambled eggs.Remove from pan.
Add 1 TBSP oil; heat. Add peas, shrimp, and cashews. Cook on a low medium until liquid is evaporated, stirring to prevent burning of peas. Remove from pan.
Add 2 TBSP oil; heat. Add chilled rice. Stir until all rice is separated.
Re-add egg and shrimp mixtures. Re-heat through, adding soy sauce sparingly while mixing. Be careful not to add to much soy sauce during this step! You can always add more at the table.
Serve and enjoy!