Preparation

Set a large skillet over medium heat and add 1 tablespoon of the peanut oil. Once the oil is shimmering, toss in the shrimp, sautéing for about 5 minutes until very lightly golden all over. Transfer to a plate and set aside.

Return the skillet to the stove and add the remaining peanut oil, along with the toasted sesame oil, garlic, ginger, and 1/4 teaspoon red pepper flakes. Cook for
3 – 4 minutes, stirring frequently, until highly aromatic . Increase the heat to high and introduce the cooked rice. Drizzle the soy sauce evenly over the mixture and continue to sauté, browning the grains and incorporating all the seasonings.

After about 5 minutes of constant stirring, fold in the vegetables, shrimp, and scallions. Cook until piping hot all the way through, adjust seasoning to taste with remaining red pepper flakes if desired, and serve right away.

Ingredients

• ½  Pound New Wave Foods Shrimp

• 3 Tablespoons Peanut Oil, Divided

• 1 Teaspoon Toasted Sesame Oil

• 3 Cloves Garlic, Minced

• 1 Tablespoon Minced Fresh Ginger

• ¼  – ½  Teaspoon Crushed Red Pepper Flakes

• 3 Cups Cooked and Cooled Rice

• ¼  Cup Soy Sauce

• 1 Cup Frozen Mixed Vegetables (such as Broccoli, Snap Peas, Carrots, Red Bell Peppers, and Water Chestnuts), Thawed

• 2 Scallions, Thinly Sliced