Photographer: Paige Grand Jean ; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox 
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

Heat a wok or large cast-iron skillet over high. Add shrimp, 1 tablespoon of the canola oil, and 1/4 teaspoon of the salt; cook, stirring occasionally, until shrimp are opaque, about 2 minutes. Remove shrimp, and set aside.

Step 2

Add green beans, white parts of scallions, garlic, ginger, and remaining 1 tablespoon canola oil; cook, stirring constantly, until beans are just tender, about 1 minute. Add rice and remaining 1/4 teaspoon salt, tossing to coat and break up clumps; cook, stirring occasionally, until rice begins to crisp, about 4 minutes.

Step 3

Push rice mixture to 1 side of wok; add eggs to other side, and cook, stirring often, until scrambled, about 1 minute. Combine eggs and rice. Add shrimp, basil, soy sauce, and sesame oil; cook, stirring constantly, just until combined and heated through, about 1 minute. Sprinkle with green parts of scallions.

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