Ingredients
- 1/2 teaspoon ground mustard
- 1 teaspoon minced ginger
- 2 teaspoons molasses
- 4 tablespoons low-sodium soy sauce (more added at table as desired)
- 4 large eggs (beaten)
- Salt and pepper, to taste (optional)
- 3 tablespoons oil, divided
- 2 cups chopped shrimp (cooked)
- 1 cup green peas (frozen, or bean sprouts)
- 1 cup sliced baby carrots, cut into matchstick or thin strips
- 4 large garlic cloves, chopped
- 35 ounces cooked rice (4 cups cooked COLD rice)
- 4 to 5 green onions, chopped
- Pepper
How to Make
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Step 1: In a small bowl or cup, blend mustard, ginger, and molasses. Stir in soy sauce and set aside.
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Step 2: Heat 1 tablespoon of oil in a wok or large skillet. Pour eggs in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Remove, slice into small pieces with knife and set aside.
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Step 3: Add in 1-2 tablespoons of oil into the wok or skillet, heat over medium heat. Add peas and carrots and chopped garlic, and stir-fry for around 3 minutes or until desired doneness. Add in chopped shrimp, toss for about a minute to heat. Add in cold rice, toss until hot.
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Step 4: Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two.
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Step 5: Stir in green onion and pieces of egg. Season with pepper.
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Step 6: Serve with more soy sauce at the table.
We hope you enjoy this recipe!
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