This Shrimp dish formula is that the quickest and best takeout dinner you'll be able to build at home! you simply would like shrimp, leftover rice, frozen veggies, condiment and quarter-hour to show it into delicious dinner.


I want I knew however straightforward it's to create takeout dinner reception once I was in school. My diet would are such a lot better! This Shrimp dish is one amongst the quickest and best dishes you'll be able to build, that tastes like it’s straight from the restaurant! This dish could be a good use for leftover rice. I invariably cook additional rice than I would like and freeze any leftovers. Dish is that the best created with cold rice!



  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons cornstarch
  • 2 large eggs
  • 1 lb small shrimp deveined and cleaned
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 3 green onions chopped
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 4 cups cooked rice see note
  • 3 tablespoons low-sodium soy sauce
  • 1 cup peas and carrots frozen is fine
  • 1/2 cup whole kernel corn frozen is fine
  • US Customary - Metric


  1. Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
  2. Beat eggs in small bowl, set aside.
  3. Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
  4. Add more oil to skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
  5. Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
  6. Add peas and carrots and corn (frozen is just fine). Stir to heat through.
  7. Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.

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