Ingredients
>
6 large eggs
>
2 tablespoons soy sauce
>
6 tablespoons vegetable oil
>
2 tablespoons chopped ginger
>
1 (16 oz) bag frozen Asian stir fry vegetables
>
6 tablespoons sweet and sour sauce
>
1 (3 1/2 oz) pkg frozen salad shrimp, thawed
>
1 (10 oz) pkg frozen long-grain rice
Steps
1
Preheat broiler. Beat eggs in a medium bowl and season with soy sauce and pepper. Heat 1 tbsp oil in a nonstick oven-proof 8-inch skillet and pour in ¼ of the egg mixture. Cook for 3 min. Place on top rack of oven and broil until top is browned, making sure eggs don’t burn. Using a spatula, transfer omelet to plate and cover with foil to keep warm. Repeat with remaining egg mixture until you have 4 omelets.
2
Heat the remaining oil in a wok or large skillet, add the ginger and stir-fry for 1 min. Add the vegetable mix and stir-fry for 5 min. Mix in the sweet-and-sour sauce and shrimp and stir-fry for 3 min. Season with salt and pepper.
3
Cook rice according to package directions. Spread the vegetables over the middle of the omelets. Roll up and slice in half diagonally. Serve with rice and extra sauce as needed.
Tips
Serve with lime wedges and chopped fresh cilantro.
