Shrimp Fried Rice With Edamame

• 2 teaspoons peanut oil
• 2 tablespoons thinly sliced shallots (about 1 large)
• 1 large egg, lightly beaten
• 1 pound peeled and deveined medium shrimp, coarsely chopped
• 1 teaspoon minced peeled fresh ginger
• 4 cups cooked jasmine or other white rice, cooked according to package directions without salt or fat
• 1 cup fully-cooked refrigerated shelled edamame
• 1/2 cup shredded carrot (about 1 medium)
• 1/3 cup chopped green onions (about 3 onions)
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons dark sesame oil

1. Heat peanut oil over medium-high heat in a wok or large nonstick skillet. Add shallots and egg; stir-fry 30 seconds or until egg is soft-scrambled. Add shrimp and ginger, and stir-fry 2 to 3 minutes or until shrimp turn pink. Add rice and next 4 ingredients, and stir-fry 1 minute. Stir in soy sauce and sesame oil
2. Note: Chilled rice works best when preparing fried rice because the grains don't stick together. However, when you're in a rush, freshly cooked rice will work in this dish.

peanut oil, shallots, egg, shrimp, fresh ginger, jasmine, edamame, shredded carrot, green onions, freshly ground black pepper, soy sauce, dark sesame oil

Taken from www.myrecipes.com/recipe/shrimp-fried-rice-with-edamame (may not work)