Ingredients
Scale
- 2 2/3 – 3 cups cooked rice (brown is healthier, I like to use Basmati for the flavor)
- 2/3 – 1 cup fresh cilantro leaves & tender stems, loosely packed
- 2 – 3 cloves garlic, peeled
- 2 green onions, roughly chopped
- 2 Tablespoons water
- 1 Tablespoon olive oil
- Juice of 1/2 lime
- 2 large eggs, beaten
- 1 cup pre-cooked frozen shrimp, thawed, tails removed
- 1 cup frozen spring peas
Instructions
- If you are using leftover rice, warm it up. I like to put mine in a bowl add a tiny bit of water, cover the bowl and microwave for 2 minutes. Stir, then cook a little longer if needed.
- Put the cilantro, green onions, garlic, water, & oil in a handi chopper or mini food processor and process until the mixture is well chopped and turns into a liquid-y paste. Stir this mixture into the rice, cover and set aside.
- Meanwhile, sprinkle the eggs with Red Robin seasoning (or salt) and fresh ground pepper, then scramble the eggs, leaving them very wet. Remove the eggs from the pan into a bowl and set them aside.
- Spray a frying pan lightly with cooking spray. Heat over medium heat, add the shrimp and peas and cook for a few minutes until the peas start to thaw and warm. Add the rice. Cook and stir for about 5 – 10 minutes or until it’s all nice and hot and the rice starts to “sizzle”.
- Remove from heat and stir in the eggs, chopping the eggs into small bits as you stir. The heat from the rice will finish cooking any liquid left from the eggs. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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