Shrimp and Edamame Fried Rice


shrimp, peeled and deveined
edamame, blanched
2 stalks scallion, chopped
1 teaspoon minced ginger
1 clove garlic, minced
1 cup day old rice
1 large egg, beaten
soy sauce
ground peppercorn, to taste


In a wok or skillet over medium-high heat, add a tablespoon of oil. Once heated, add in minced ginger and garlic and saute till fragrant. Next, add the shrimp and cook until it turns pink and has slightly curled. Add in the edamame and cook for another few minutes. Remove and set aside.

In the same wok or skillet, add a bit more oil, and pour in the beaten egg. Let it cook for about 30 seconds or until the egg has set. Scramble the egg and add in the rice, and mix well. Pour back the shrimp and edamame into the wok or skillet, and add in about 1-2 teaspoon of soy sauce, and continue to mix. Taste the rice, and adjust the seasoning, if necessary. Finally, add in freshly ground black peppercorn and chopped scallion. Remove from heat and serve immediately.


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