Shrimp Fried Rice With Edamame

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Oxmoor House


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2 teaspoons peanut oil

2 tablespoons thinly sliced shallots (about 1 large)

1 large egg, lightly beaten

1 pound peeled and deveined medium shrimp, coarsely chopped

1 teaspoon minced peeled fresh ginger

4 cups cooked jasmine or other white rice, cooked according to package directions without salt or fat

1 cup fully-cooked refrigerated shelled edamame

1/2 cup shredded carrot (about 1 medium)

1/3 cup chopped green onions (about 3 onions)

1/4 teaspoon freshly ground black pepper

3 tablespoons low-sodium soy sauce

2 tablespoons dark sesame oil

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