Leftover Holiday Ham and Shrimp Fried Rice
What You Will Need
Ingredients
- 3 Tbsp. vegetable oil
- 1 carrot, peeled and cut into fine julienne
- ½ lb. shrimp, peeled and deveined
- 1 cup frozen green peas, thawed
- 1 Tbsp. Lee Kum Kee Minced Ginger
- 3 garlic cloves, minced
- 3 cups cooked white rice
- 2 eggs, beaten
- 4 oz. diced leftover ham
- sliced green onions, for garnish
Seasoning
- 4 tsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- salt and pepper, to taste
Made with
Lee Kum Kee products
How to make it
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Heat one tablespoon of the oil in a large pan or wok over high heat. Add the carrots and cook for about 1 minute. Then add in the shrimp and cook for another minute. Mix in the peas and cook until the shrimps are pink and fully cooked through. Transfer the mixture onto a plate and set it aside for later.
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Heat 1 ½ tablespoons of the oil in the wok over high heat. Add the Lee Kum Kee Minced Ginger and garlic and cook until fragrant, about 15 seconds. Mix in the rice and cook for 2-3 minutes. Push the rice to the side and pour a ½ tablespoon of oil into the center of the wok. Add in the egg and scramble until it is cooked. Mix the egg with the rice. Then mix in the ham.
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Add the shrimp and vegetable mixture into the pan along with the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and Lee Kum Kee Pure Sesame Oil. Mix and cook for another 2-3 minutes. Season with salt and pepper then remove the pan from heat. Serve and garnish with sliced green onions. Enjoy!
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