ou can adapt this recipe and use whatever vegetables you have. Green beans and peas are great additions to the dish.
To give the recipe more spice, you can add 2 sliced Thai chili peppers (bird’s eye chili) or a pinch of red pepper flakes when you stir fry the onions and ginger


  • 1/2 pound shrimp, shelled and deveined
  • 3 large eggs, divided
  • 3 tablespoons canola or vegetable oil, divided
  • 1 cup diced yellow onion
  • 1 1/2 tablespoons minced ginger
  • 1 1/2 cups mixed vegetables (I used a combination of diced carrots, pepper and corn)
  • 3 scallions, sliced (1/4 to 1/3 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon five-spice powder
  • 4 cups cooked jasmine rice
  • 3 tablespoons soy sauce (use tamari if gluten free)
  • 1 teaspoon sesame oil


  1. Heat 1 tablespoon of vegetable oil on a large frying pan over medium-high heat. Add the shrimp and cook for about 3 to 4 minutes, until they start to turn orange. Flip the shrimp over and cook a few minutes more. Transfer the shrimp to a plate.
  2. Crack 2 eggs into a small bowl and beat them together. Beat the last egg in a separate bowl.
  3. Heat a large sauté pan or a wok with 1/2 tablespoon of the vegetable oil over medium-high heat. Once the pan is hot, add the 2 beaten eggs and scramble them for about 30 seconds, until they’re fluffy and no longer runny. Transfer the eggs to a dish and turn off the heat. Wipe off the pan or wok with a damp kitchen towel.
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  5. ................................

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