From the kitchen of Stephanie Knewasser
In a large pan, over medium heat:
3 Tbsp butter
3 tsp garlic, minced
28 small, fully cooked, frozen shrimp
Cook 4-5 minutes or until warmed through.
Remove shrimp, leave liquid.
Add to liquid in pan:
1 1/2 c frozen peas, corn, diced carrots
3/4 tsp ginger
Cook 4 minutes or until thawed.
Push veggies to back of pan.
To front of pan, add:
3 eggs
Cook, stirring, to make scrambled eggs.
Remove from heat.
Add:
3 1/2 c cooked rice, made with water (or chicken broth for a little extra flavor)
3-4 Tbsp soy sauce
2 tsp sesame seeds
1/2 tsp salt
1/2 tsp pepper
the cooked shrimp
Garnish with:
green onions
parsley
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