Description
A delicious and satisfying meal combining tender shrimp and seasoned rice, enhanced by creamy Yum Yum Sauce.
Ingredients
- 4 tbsps softened butter
- 1 teaspoon soy sauce
- 1 tsp garlic (minced)
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger powder
- ¼ cup onion (chopped fine)
- 2 tablespoons fresh garlic (chopped fine)
- 2 tablespoons fresh ginger (chopped fine)
- 2 eggs
- ½ cup peas and carrots
- 2 cups cooked white rice
- ¼ cup low sodium soy sauce
- ¼ cup oyster sauce
- 1 cup mayo
- ¼ cup melted butter
- 1 tablespoon ketchup
- 1 tablespoon rice wine vinegar
- 1 tablespoon paprika
- 2 teaspoons sugar
- 1/2 teaspoon ground ginger
- ¼ cup water (as needed for a thinner sauce)
- Sliced scallions (optional, for garnish)
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Instructions
- 1. In a small bowl, mix together the softened butter, soy sauce, and minced garlic to make the Soy Garlic Butter.
- 2. In a medium bowl, combine shrimp, 1 tbsp sesame oil, soy sauce, cornstarch, and garlic powder. Mix well.
- 3. Heat 1 tbsp sesame oil in a large wok, sear shrimp on all sides until fully cooked, then remove and set aside.
- 4. Add onions, fresh garlic, and ginger to the wok and sauté until onions are translucent. Add half of the soy garlic butter.
- 5. Push the onion mixture to the side and scramble eggs in the empty space until fully cooked. Add peas and carrots and mix.
- 6. Add cooked rice, low sodium soy sauce, and oyster sauce to the wok, stirring to coat the rice evenly.
- 7. Chop some of the cooked shrimp and bring all shrimp back into the wok, stirring until heated through.
- 8. For the Yum Yum Sauce, combine mayo, melted butter, ketchup, rice wine vinegar, paprika, sugar, ground ginger, and water until smooth.