Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 bell pepper, julienned
  • 1 cup snap peas, trimmed
  • 1 carrot, thinly sliced
  • 2 green onions, sliced
  • 3 cups cooked rice
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, combine shrimp, soy sauce, and cornstarch. Coat shrimp well and set aside for 10 minutes.
  2. Chop all vegetables and have them ready at hand near the cooking space.
  3. If not pre-cooked, prepare rice according to package instructions.
  4. Heat the vegetable oil over medium-high heat in the wok.
  5. Add minced garlic and ginger; sauté for about 30 seconds until fragrant.
  6. Add bell pepper, snap peas, and carrots; stir fry for 2-3 minutes until tender-crisp.
  7. Push vegetables to the side, add marinated shrimp to the wok, cooking for 3-4 minutes, turning until the shrimp turns pink.
  8. Add cooked rice, soy sauce, oyster sauce, salt, and pepper; stir to combine and heat through for another 2 minutes.
  9. Toss in green onions just before serving.
  10. Plate and serve hot, garnished if desired.