Fiery Shrimp Fried Rice
Serving Size / Yield
- 3 Eggs, lightly beaten
- 3 Tbs. Soy Sauce
- 1 Tbs. Tabasco Sauce
- 1/4 tsp. Ground Ginger
- 1 Tbs. Light Brown Sugar
- 1/4 tsp. Salt
- 2 Tbs. Toasted Sesame Oil, divided
- 1 lb. Shrimp, deveined and cleaned, tails removed
- 1/2 C. Green Onions, white and light green parts only, chopped
- 4 C. Cooked Long-Grain White Rice, chilled
- 1/4 C. Unsalted Cashews
- 2 tsp. Dried Cilantro
Warm a large, nonstick skillet over medium-high heat. Pour eggs into skillet and cook until set, flipping once when almost set. Let eggs cool before cutting into strips. Set eggs aside.
In a small bowl, whisk together soy sauce, tabasco sauce, ground ginger, brown sugar, and salt. Set sauce aside.
In a wok, warm 1 Tbs. of toasted sesame oil over high heat. Add shrimp and cook through. Remove shrimp from wok and set aside.
In the same wok, pour in the remaining tablespoon of sesame oil. Add green onions and cook for 1 minute. Add the chilled rice and continue cooking, stirring constantly for 6-8 minutes until the grains are lightly browned. Stir into the wok until fully incorporated, in this order, the soy sauce mixture, shrimp, and egg strips. Continue cooking, stirring constantly, until the dish is warmed through. Stir in cashews and cilantro, and serve.