40 Knots Shrimp Fried Rice

An easy weeknight meal that your family will ask for again and again.

Ingredients:

1 bag 16-20 40 Knots Raw Peeled and Deveined Tail on Shrimp -defrosted if frozen
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons oil
3 large eggs, beaten
2 green onions, minced
4 cups leftover rice
3/4 cup frozen peas and carrots, defrosted
1 can of sweet corn
1 tablespoon soy sauce, plus more to taste at serving
1 teaspoon dark sesame oil

Directions:

1. Toss the shrimp with salt and pepper and set a side until room temp.
2. Heat a large sauté pan or wok on high heat. When the pan is very hot, put 1 TBSP. of oil to coat the bottom of the pan.
3. Sear the shrimp in the hot pan. Spread them out in a single layer and don't move them for 30 seconds. Flip the shrimp over and fry on the other for 30 seconds until they are mostly cooked though. (Pro Tip: don't cook these all the way though, or you will have tough shrimp in the end. The goal is just to cook them enough they are pink)
4. Scoop out shrimp and place in a bowl or plate.
5. Lower the heat to low and add the beaten eggs to the pan. Stir to cook.
6. When the eggs are still a little runny transfer them to the bowl or plate with the shrimp.
7. Clean the pan quickly with a paper towel and return to the burner.
8. Heat the pan to high heat again and add the remaining 2 TBSP of oil. Add the green onions and sauté for 30 seconds.
9. Add the leftover cooked rice to the pan and stir with the green onions to mix.
10. Break up the rice in the pan and spread over the pan. Let fry without moving for 1-2 mins.
11. Using a spatula, turn the rice over and let cook for another minute.
12. Add soy sauce, carrots, peas, corn, shrimp, eggs, and sesame oil.
13. Stir to combine well.
14. Heat everything until hot and cooked through.
15. Serve with additional soy sauce.