Prep time10 minutes
Cook Time15 minutes
Equipment: The Ultimate Skillet
¼ cup canola oil
8 garlic cloves, thinly sliced
10 medium shrimp, peeled and deveined
1 tablespoon ginger, minced
1 egg, beaten
4 scallions, thinly sliced
3 cups cooked and cooled rice
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ cup cilantro, chopped
2 teaspoons toasted sesame seeds
Heat oil in a large pan over medium heat. Add garlic in a single layer stirring constantly until golden brown and crispy about 3-5 minutes. Remove with a slotted spoon to a paper towel and season with salt.
Season shrimp with salt and pepper and add to pan. Cook flipping once until shrimp is opaque and cooked through, about 3 minutes. Remove to a plate and set aside.
Add ginger to the pan and cook until fragrant, about 1-2 minutes. Add egg and stir to scramble as the egg sets. Add rice, green onion, and soy sauce. Stir to combine and coat the rice.
Press rice into the bottom of the pan and leave undisturbed for about 2 minutes to crisp rice. Stir and repeat once more for another 2 minutes.
Stir in shrimp, crispy garlic, cilantro and sesame oil. Remove from heat and garnish with sesame seeds and black pepper.