Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp avocado oil
  • 1 cup frozen peas and carrots, thawed
  • 1 small yellow onion, finely diced
  • 3 large eggs, lightly beaten
  • 2 stalks green onion, sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp honey
  • 1/2 tsp white pepper
  • 4 cups chilled, day-old Jasmine rice

Instructions:

  1. Break up any clumps in the chilled Jasmine rice with your hands or a fork. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, honey, and white pepper.
  2. Preheat the Blackstone griddle to medium-high heat and apply a thin layer of avocado oil. Spread the shrimp in a single layer and sear for 2 minutes per side until pink and opaque, then move them to the cool zone of the griddle.
  3. On the hot center of the griddle, sauté the diced yellow onions until translucent. Add the minced garlic and grated ginger, stirring for 30 seconds.
  4. Push the vegetables to the side and pour in the beaten eggs. Scramble quickly with a spatula until just set, then incorporate the thawed peas and carrots.
  5. Increase heat to high. Spread the chilled rice across the griddle in a thin layer and let it sit undisturbed for 60 seconds to develop a crispy crust.
  6. Toss the rice with the eggs and vegetables, then return the shrimp to the center. Pour the prepared sauce over the mixture and toss rapidly for 2-3 minutes until mahogany-colored and steaming.
  7. Remove from heat and garnish with sliced green onions.