Serves: 4 | Preparation time: 15 minutes | Cooking time: 20 minutes
Ingredients
- 2 cups cooked jasmine or long-grain rice (preferably chilled or leftover)
- 1/2 pound large shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, and corn)
- 3 tablespoons Mekong premium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Cool Runnings Jerk seasoning spice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 scallions, chopped
- Salt and black pepper to taste
Directions
1. In a bowl, mix the shrimp with Cool Runnings Jerk seasoning spice and let it marinate for about 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
3. In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble them. Once cooked, set them aside with the shrimp.
4. Add a bit more oil to the pan if necessary. Stir-fry the minced garlic, grated ginger, and mixed vegetables until they are tender but still crisp.
5. Add the chilled or leftover rice to the pan. Use a spatula to break up any clumps and mix it well with the vegetables.
6. Add the cooked shrimp, scrambled eggs, soy sauce, and chopped scallions to the rice and vegetable mixture. Toss everything together until well combined. Adjust the seasoning with salt and black pepper to taste.
7. Continue to stir-fry the ingredients until they are heated through. Serve the Jamaican Shrimp Fried Rice hot and enjoy!