Ingredients
Scale
- 1 lb jumbo shrimp, peeled, deveined
- 1 cup white onion, diced
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 6 eggs, beaten
- 6 cups cooked rice
- 1 cup cornstarch
- 1 cup flour
- cooking oil
For the Seasoning Blend:
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
For the Sauce:
- 4 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ginger, fresh, grated
- 1/2 tablespoon sesame oil
- 2 cloves minced garlic
Instructions
- Mix seasoning blend together and set aside.
- Peel shrimp, devein, remove tails if desired.
- Split shrimp down the middle slightly to butterfly and season with 2 teaspoons of seasoning blend, set aside.
- Beat eggs in a separate bowl and season with 1 teaspoon of seasoning blend, set aside.
- In a large skillet over medium high heat add about 2 tablespoons of oil, add corn, peas, carrots, and diced onion.
- Season with 1 teaspoon of seasoning blend and cook for about 5 minutes, remove from pan and set aside.
- Wipe pan clean, add 1 tablespoon of oil over medium heat, add eggs allow to set 1 minute, then scramble eggs using the back of a fork in a circular motion, cook eggs for about 2 minutes more.
- Remove eggs from pan and set aside.
- Wipe pan clean.
- Mix flour and cornstarch together.
- Add shrimp to mixture, coat well.
- Heat about 2 tablespoons of oil over medium heat, add shrimp in batches, cook for about 2 minutes on each side. Remove from pan and set aside.
- Lastly, wipe pan clean, add around 2 more tablespoons of oil to pan over medium high, add rice to pan and remaining seasonings, mix well.
- Add sauce to rice and mix well, using a spatula makes mixing easier.
- Fold in veggies and eggs, mix well.
- Lastly, add shrimp and green onions.
Nutrition
- Serving Size: 6