If you've ever want to learn how to cook the perfect shrimp, use that leftover rice and make a delicious meal for your family all at the same time, Jen Low has a solution for you!

Shrimp Fried Rice



Marinated Shrimp:
1 tbsp mirin Japanese cooking wine
1 tsp minced ginger
1/2 tsp finely chopped garlic
3/4 lb shrimp (41 to 50 count per lb.) or 32 shrimp, thawed, peeled

Fried rice sauce:
3 tbsp Hoisin sauce
2 tbsp water
1 tbsp low-sodium soy
1 tsp chili powder
1/2 tsp finely chopped garlic

drizzles of vegetable oil as needed
2 stalks celery, thinly sliced
1 green pepper, diced
1 handful green beans (8 to 10), trimmed, thinly sliced on diagonal
1/2 can baby corn (8 to 10 corns), cut into 1/2-inch rounds
1 tbsp water
4 to 5 cups cooked white rice (preferably cooked day before and chilled)
2 stalks green onion, finely chopped
1/4 cup coarsely chopped cilantro (optional)
2 tsp toasted sesame seeds (optional)

method:
1. In large bowl, mix together mirin, ginger, 1/2 tsp garlic. Add shrimp, turn to coat. Set aside.
2. In small bowl, blend fried rice sauce ingredients. Set aside.
3. Heat drizzle vegetable oil in large, high-sided skillet to medium-high. Add celery, green pepper, green beans and baby corn. Cook, stirring, about 2 minutes (adding 1 tbsp water half way through) or until veggies are tender-crisp. Transfer to bowl.
4. In same skillet, reduce heat to medium, add another drizzle vegetable oil. Stir in shrimp, cook 1 minute, until shrimp begins to turn opaque. Stir in rice and fried rice sauce. Cook, stirring, until sauce is well blended and looks like it has been partially absorbed by the rice, about 2 minutes.
5. Add reserved veggies, green onion and cilantro, if using, to skillet. Stir and cook until heated through, about 1 minute. Serve immediately. Sprinkle with toasted sesame seeds, if desired. Makes 4 servings.