Fried Rice: Captain’s Lunch
2 cups extra large shrimp (650 g), peeled and deveined
1 cup teriyaki sauce (240 mL)
1 tablespoon vegetable oil
2 cups fresh vegetables (300 g), chopped
3 large eggs
2 cups white rice (200 g), cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
How to Make It
In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
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