Shrimp Fried Rice

Ingredients:

• 8 uncooked, peeled, and deveined shrimp

• ¼ cup of basmati rice

• 1 clove of garlic

• 1 tsp paprika

• 1 tsp honey

• 1 tsp pepper

• 1 tsp salt

• I tbsp soy sauce

• 1 egg (scrambled)

• 1 cup of combined frozen corn and green peas

• 1 tbsp butter

 Instructions:

1. Defrost 8 shrimp in cold water for about 5 minutes.

2. Pat the shrimp dry with a paper towel and remove the tails.

3. Marinade the shrimp in 1 tbsp olive oil, 1 tsp paprika, 1 tsp salt, 1 tsp pepper, 1 crushed garlic clove, 1 tsp honey, and crushed red pepper flakes (as much as desired).

4. Cover the marinated shrimp with tin foil and place in the fridge for a minimum of 30 minutes.

5. Add ¼ cup of basmati rice to a pot and rinse with water several times until the water is clear.

6. Add water to 1 cm above the rice, then add ½ tbsp olive oil and a pinch of salt.

7. Place the pot of rice on the stove and bring it to a boil.

8. Once boiled, reduce heat to low and place the lid on the pot for 10 minutes.

9. In a pan with olive oil, scramble 1 egg with 1 cup of combined frozen corn and peas for about 5 minutes.

10. Add the scrambled egg, corn, and peas to the rice with 1 tbsp of soy sauce and keep on low heat for 5 more minutes.

11. Add the shrimp to a pan with 1 tbsp of butter and cook on medium heat for about 3 minutes on each side until the shrimp become pink.

12. Place the lid on the shrimp and simmer for an additional 3 minutes.

13. Combine the fried rice with the shrimp and enjoy!