[vc_row et_uniqid=”et_custom_uniqid_5f2055d7c380f” css=”.vc_custom_1595954599011{padding-top: 0px !important;}” _et_uniqid=”et_custom_uniqid_new_5f2055d7e0044″][vc_column][vc_column_text]It’s an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout.
It’s healthier, not greasy, and you’re going to love it.[/vc_column_text][vc_column_text]To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm. I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.
Feel free to add edamame, bean sprouts, mushrooms or whatever floats your fried rice boat.[/vc_column_text][vc_separator][vc_column_text]The shrimp is tender and juicy. I use fresh shrimp from the butcher because I think it has the best flavor but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it.
There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”7329″ img_size=”full”][/vc_column][vc_column width=”1/2″][vc_single_image image=”7327″ img_size=”full”][/vc_column][/vc_row]
