So, I came home from work the other day and there was nothing cooked in the fridge. Although I could’ve simply whipped up a quick pasta dish, I thought I’d see what I have left unused for awhile. I found a dozen shrimp, 4 eggs, an open bag of frozen peas, leftover mushrooms and an almost empty bottle of black bean garlic sauce. Oh yeah, I also had this thing of fried garlic that’s been sitting in the pantry for awhile begging me to use it already. I got it from the local Asian store and it’s got the crunchy goodness you’ll love, I promise.
If I had a little bit of cilantro or scallions left, they would’ve been in there too. But, oh well…
Anyway, no voodoo here, folks! Very simple. Throw everything together, mix, cook and eat. And feel free to substitute your own leftover meat and/or veggies. That’s the whole idea.
Ingredients (2 servings):
12 pcs. Large Raw Shrimp, peeled
4 Large Eggs
1/2 cup Frozen Peas & Carrots, thawed in microwave
Few pcs. Sliced Mushrooms
2 Tbs. Black Bean Garlic Sauce
1 Lime, cut into 4 wedges
2 Tbs. Canola Oil
1 Tbs. Pure Sesame Oil
2 Tbs. Fried Garlic
In a large bowl, whisk the eggs then mix in the shrimp, peas & carrots and mushrooms.
In a medium-heated large skillet, add the canola oil and stir in the egg mixture. Use a spatula to scramble the eggs for about 4-5 minutes or until the eggs and shrimp are fully cooked. Do not overcook! Halfway through, stir in the black bean garlic sauce until evenly incorporated. Turn off heat and drizzle in the sesame oil.
Seve on a bowl of hot jasmine rice, give it a good squeeze of lime juice and garnish with fried garlic and a lime wedge.