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Asian/Hawaiin


Pan-Sear Shrimps

8 Ounces Shrimp Peeled, Deveined, and tails removed
1 Tablespoon Sesame Oil
Cook Eggs
2 Large Eggs
Cook Veggies
2 Medium-sized Onions Thinly Sliced
6 Cloves Garlic minced
4 Cups Leftover Rice make sure it is cold
1 Tablespoon Oyster Sauce
1 Tablespoon Dark Soy Sauce

1 Medium-sized Bell Pepper thinly sliced
2 Medium-sized Carrots thinly sliced
1 Cup Frozen peas
Salt as per taste
Pepper as per taste

In a large sauté pan heat some sesame oil. Swirl the pan so that the oil coats the entire pan.
As the oil gets hot, add shrimps. Spread them out evenly. Do not disturb them for 30-seconds. Let it cook on its own.
After 30-seconds, flip over and cook the other side for another 30-seconds. Do not overcook. Cook until "almost done". Once done, take it out and keep it aside.
In the same pan, add Eggs and cook partially. Use a slotted spoon to scramble the egg. Take it out when it is half runny and half done.
In the Same Pan, add thinly sliced Onions and minced Garlic. Cook for 30-seconds or until the onions caramelize on medium-high heat.
Add cold leftover rice. Once you've added the rice, just spread it out. Do not stir too much.
Now add Oyster Sauce, Dark Soy Sauce, Bell Pepper, Carrots, Frozen Peas, Salt, and Pepper.
Toss well to combine on high heat.
Into this add Scrambled Eggs and Pan-Seared Shrimps. Toss lightly and serve right away.

Unrated