Crunchy Shrimp Fried Rice
Take it from Nutmeg Nanny: mix crunchy Popcorn Shrimp with fried rice, veggies, and egg, and you get a perfect weeknight meal that tastes the way Friday feels.
1 (14 ounce) box Gorton’s Popcorn Shrimp
1/4 cup vegetable oil
2 cups frozen pea and carrot blend
4 cloves garlic, grated
2 teaspoons grated ginger
3 large eggs, beaten
4 cups cooked and cooled long grain white rice
6 tablespoons low sodium soy sauce
4 green onions, green parts
Make Gorton’s Popcorn Shrimp according to box directions.
While the shrimp is baking, add vegetable oil to a 12-inch skillet set over medium-high heat.
When the oil is hot, add in the frozen peas and carrots, garlic and ginger. Cook for about 2 minutes just to defrost the vegetables.
Push the vegetables to one side of the skillet and pour the eggs into the cleared side. Scramble for a few minutes just to cook the eggs. Once fully cooked, mix together and stir in rice and soy sauce.
Cook for about 5 minutes until all the ingredients are heated through.
Add in the cooked shrimp and green onions and toss to combine.