- 6 ounces shrimp - peeled, veined, and cut into 1-inch pieces
- 1 pinch salt and ground black pepper to taste
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil, or more as needed
- 1 teaspoon minced garlic
- 1 egg, beaten
- 1 cup diced button mushrooms
- 3/4 cup frozen mixed vegetables
- 1 apple - peeled, cored, and diced
- 2 tablespoons raisins
- 1 teaspoon curry powder
- 1 tablespoon light soy sauce
- 2 cups overnight steamed white rice
- 1 green onion, diced
- Mix shrimp, salt, and pepper together in a bowl; stir in cornstarch.
- Heat oil in a wok over medium heat; add shrimp mixture. Cook until light brown, about 5 minutes. Transfer to a plate.
- Stir garlic into the wok; cook until fragrant, about 1 minute. Add egg; cook and stir until scrambled, about 3 minutes. Mix in mushrooms; cook and stir until softened, about 5 minutes.
- Stir mixed vegetables into the wok; cook until softened, 3 to 5 minutes. Mix in apple and raisins; add curry powder. Cook and stir until fragrant, about 3 minutes.
- Mix rice into the wok; season with soy sauce, salt, and pepper. Cook and stir until rice is heated through, 3 to 5 minutes. Add shrimp and green onion; cook and stir until warmed through, 2 to 4 minutes.
04/19/2018
recipepes.com
Apple Fried Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
