Ginger Shrimp Fried Brown Rice

• shrimppeeled and deveined16 oz
• brown rice.json null1 cup
• mixed vegetables.json null2 cup
• large eggs.json null2
• garlicminced2 clove
• fresh gingerfinely grated1 oz
• olive oil.json null2 tbsp
• rice vinegar.json null4 tsp
• kosher salt.json null1/2 tsp
• black pepper.json null1/4 tsp

Instructions

1. 1Rinse the brown rice and cook it on the stovetop according to the package directions until tender and the grains are separate. Let it stand briefly, then fluff it; it should be tender with a slight chew.
2. 2Finely grate the ginger and mince the garlic. Pat the shrimp dry, season it with kosher salt and black pepper, and wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Heat half of the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, turning once, until pearly and opaque and curled into a C; transfer them to a clean plate.
4. 4Add the remaining olive oil to the skillet. Crack in the egg and scramble for 1-2 minutes, until just set and no liquid egg remains.
5. 5Add the garlic and ginger and stir for 30-60 seconds, until fragrant. Add the mixed vegetables and cook for 3-4 minutes, until hot and crisp-tender.
6. 6Stir in the cooked brown rice and rice vinegar. Cook for 2-3 minutes, tossing until the rice is hot, separated, and lightly toasted. Taste and adjust with kosher salt and black pepper.
7. 7Return the shrimp to the skillet and toss for 30-60 seconds, until heated through; any reheated shrimp should reach 165F (74C).