Ingredients
2 tbsp (25 mL) water
1 tbsp (15 mL) unseasoned rice vinegar
1 tbsp (15 mL) reduced-sodium soy sauce
1/2 tsp (2 mL) sesame oil
1/4 tsp (1 mL) black pepper
1 tsp (5 mL) vegetable oil
1 large egg and one egg white, lightly beaten
2 green onions, chopped
1 tbsp (15 mL) minced peeled fresh ginger
3 cups (750 mL) cooked brown rice (prepared without salt), chilled (about 1 cup / 250 mL dry)
2 cups (500 mL) raw peeled shrimp (size 31-40 count), cooked
2 cups (500 mL) frozen green peas, thawed
Preparation
Combine water, vinegar, soy sauce, sesame oil and black pepper in a bowl. Set aside.
Heat the vegetable oil over medium-high heat. Add eggs and cook for less than 1 minute, until scrambled. Add the onions and ginger and cook for 1 minute. Add the rice, shrimp and peas and cook for 3 minutes or until heated.
Add the sauce mixture and cook for 1 minute. Serve immediately.
