Cook Time: 20 minutes
Serves: 6
Ingredients
- 4 tablespoons peanut or vegetable oil
- 3 eggs, lightly beaten
- Salt and freshly ground black pepper
- 8 ounces cooked baby shrimp
- 1 cup lean boneless pork cut into strips
- 1/2 teaspoon Creole Seasoning or Seasoned Salt
- 3 green onions, white and green parts seperately mince
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 3 cups cooked white rice
- 1 tablespoon dark Asian sesame oil
- 1 cup frozen peas
- 1 cup broccoli florets
- 2 Tablespoons plus 1 teaspoon soy sauce
- Heat 1 tablespoon of the oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
- Add 1 tablespoon of the remaining oil to the skillet.
- In a small bowl, season the pork with the Creole seasoning or season salt and a pinch of pepper. When the oil is hot, add the pork to the skillet and cook until browned and cooked through, add the shrimp and continue to stir fry until the flavours have melded and everything is warmed through (about 1 more minute). Remove from the skillet and set aside.
- Add the remaining 2 tablespoons oil to the skillet. Add the green onion bottoms (white portion) the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing until it is hot and golden, about 2 minutes. Add the sesame oil and stir fry vegetables, and cook until heated through, 1 minute. Add the soy sauce, the cooked eggs, the pork, and the shrimp, and cook until everything is warmed though, about 1 minute.
- Season with salt and pepper to taste, garnish with green onion tops and serve.
