Ingredients
1/4 cup soy sauce2 tablespoons plus 2 teaspoons sesame oil, divided1 tablespoon minced fresh gingerroot3 garlic cloves, minced1/8 teaspoon crushed red pepper flakes1 pound uncooked medium shrimp, peeled and deveined2 tablespoons canola oil, divided1 small onion, chopped1 small sweet red pepper, chopped4 cups cold cooked rice1/4 teaspoon salt4 green onions, sliced1/3 cup minced fresh cilantro
Preparation
In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil until crisp-tender, 4-6 minutes. Remove and set aside.
Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil until shrimp turn pink, 5-6 minutes. Remove and set aside.
Add rice, reserved soy sauce mixture and salt to the pan; cook until heated through, 4-6 minutes, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through.
