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Ingredients
- 1 1/2 cups long-grain white rice
- 2 cups low-sodium chicken broth
- 4 tbsp vegetable oil
- 1 cup fresh bean sprouts
- 1 small onion, finely chopped
- 1 medium carrot, peeled & small dice
- 1 1/2 cups cooked medium shrimp, peeled & deveined
- 1 cup frozen peas
- 2 eggs, lightly beaten
- 4 tbsp iSpice World FlavorsTM Asian Seasoning
- 1/4 cup light soy sauce
- 2 green onions, finely chopped
- 1/4 tsp sesame oil
Directions
Step 1
Heat a saucepan over medium-high heat, dry-roast the rice for 2 minutes until starting to brown slightly. Carefully pour in chicken stock and bring to the boil. Reduce heat to low, cover and steam rice for 10 minutes until all liquid is absorbed. Remove from heat, let stand for 10 minutes before fluffing rice with a fork.
Step 2
Pour rice out on a large baking tray and smooth into one even layer to cool rice quickly.
Step 3
Meanwhile, heat vegetable oil in a large wok or skillet over high heat until smoking.
Step 4
Toss carrots, onion, bean sprouts and peas into vegetable oil. Cook 2 minutes.
Step 5
Add rice & shrimp. Stir fry until rice begins to brown, 3 minutes.
Step 6
Push rice to one side of the pan, pour eggs into the cleared side and scramble.
Step 7
Mix egg into rice with iSpice World FlavorsTM Asian Seasoning, soy sauce, green onions and sesame oil.
Step 8
Stir-fry for 5 minutes until everything is heated through and evenly blended.
Step 9
Serve hot.
