Adding the recipe I used with my changes. Hope you all enjoy as much as I did!!!



— 2 tbsp. Vegetable oil
— 4 cloves garlic, minced
— 2 carrots, peeled and finely chopped or 1 cup frozen carrots, defrosted
— 1 yellow onion, chopped
— 2 lb. raw shrimp, peeled and deveined
— 6 c. cooked jasmine rice (chilled, not warm)
— 1 c. frozen peas, defrosted
— 4 tbsp. Low sodium soy sauce
— 4 tsp. Sesame oil
— 3 large egg, whisked
— 1-2 tbsp. Butter
— 2 tbsp. Sliced green onions
— 2 Chinese pork sausages, cut into tiny pieces
— Handful of fresh spinach, washed and chopped
— sriracha, for serving
— Salt and pepper, to taste

***you can use any vegetables you like to enhance the flavor to your liking


In a medium skillet over medium heat, heat oil. Add garlic and onion, stir for one minute. Add carrots, peas, spinach, and Chinese pork sausage. Season with salt and pepper. Sauté, 3 minutes, then add shrimp and cook, 4 minutes, stirring occasionally. (I’m weird with seafood, so I did cook it longer, but you can cook it to your liking)

Stir in rice and add soy sauce and sesame oil. Sauté for 2 more minutes.

In a separate pan, make eggs with butter, like scrambled eggs. Stir egg constantly until almost fully cooked, then fold into rice mixture. Season with more salt and pepper to taste. Garnish with Sriracha and green onions and serve.

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