Mambo Shrimp Fried Rice

August 25, 2021

Serves: 4

Time: 20 minutes

INGREDIENTS:

1/3 cup Capital City Mambo Sauce, plus garnish

1 pound medium shrimp, peeled and deveined

Salt and pepper to taste

1 tablespoon canola oil

1 tablespoon soy sauce

2 cloves garlic, minced

1 onion, diced

2 cups frozen peas & carrots

3 large eggs, lightly beaten

3 cups cooked rice

2 green onions, sliced (plus garnish)

Heat a large skillet over medium heat, add mambo sauce reduce and thicken for 3-5 minutes, stirring occasionally. In a bowl season shrimp with salt and pepper then add to the skillet to cook for 1 minute each side. Remove shrimp, place on a plate and set aside.
Heat a 12-inch skillet over medium heat, add the oil to the pan along with the onion. Sauté, stirring frequently, about 3-4 minutes. Add peas, carrots and garlic and sauté for another 3-4 minutes.
Push vegetables to one side of the skillet, add eggs to the other side and scramble for 1 minute.
Increase heat to high and add in soy sauce, rice, green onions and stir to combine. Stir constantly for 2 minutes. Add salt and pepper to taste.
Stir in shrimp garnish with green onion, drizzle extra mambo sauce and serve immediately.

Note: The best fried rice is made with day-old rice because it’s drier and not so sticky.