Shrimp Fried Rice

(Submitted by Brittney)

We love this recipe, lots of veggies with meat and rice.  The touch of lime juice and ginger make it so delicious.  Sometimes I make this using the leftovers from our chili chicken lettuce wraps...the veggies are already cut up, so I just throw them in the pan to cook and I am done!

This picture above had shrimp, chicken, and bell peppers...add your favorite meat and veggies, very easy to customize to your preferred flavors.

4 cups of cooked rice (we use brown, cooked in a rice cooker)

2 tsp vegetable oil

2 large eggs, lightly beaten

1 pound shrimp, peeled, deveined, and coarsely chopped (you can buy frozen, cooked ones too)

2 carrots, thinly sliced on the diagonal

2 green onions, sliced on the diagonal

1-2 garlic cloves, minced

1 T minced fresh ginger

1/4 cup soy sauce (sometimes I use less)

1/4 cup fresh lime juice

While rice is cooking, heat 1 tsp oil in a large skillet over medium.  Add eggs, cook until set, 1-2 minutes.  Transfer eggs to a cutting board and cool.  Cut into strips.

In reserved skillet, heat remaining oil over medium.  Add shrimp, carrots, onion, garlic, and ginger.  Cook, tossing frequently until shrimp is cooked through, 3-5 minutes.  Add eggs, soy sauce, lime juice, and cooked rice.  Cook until heated through, 1-2 minutes.  Garnish with green onion.