Shrimp Fried Rice
Baked Vegetable Egg Rolls
Ingredients
- 1 (8.5-oz) pouch microwavable basmati rice
- 2 large eggs, lightly beaten
- 2½ Tbsp olive oil, divided
- ½ lb peeled and deveined raw shrimp
- 1 (10.8-oz) pkg frozen Asian mixed vegetables
- 2 Tbsp soy sauce
Instructions
- Microwave rice according to package directions.
- Cook eggs in ½ Tbsp hot oil in a large wok or skillet over medium heat, stirring occasionally, until set; remove from skillet, chop, and keep warm.
- Cook shrimp in 1 Tbsp hot oil in skillet over medium heat until pink and firm. Remove from skillet, season with salt and pepper to taste, and keep warm.
- Cook rice in 1 Tbsp hot oil in skillet, stirring occasionally, until rice is slightly browned.
- Meanwhile, microwave vegetables according to package directions.
- Stir soy sauce, eggs, shrimp, and vegetables into rice mixture; cook 2 minutes or until thoroughly heated. Serve with additional soy sauce, if desired.
Side Dish Ingredients
- ½ (5-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake desired number of egg rolls according to package directions.
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