SWEET AND SPICY SHRIMP FRIED RICE

Name: SWEET AND SPICY SHRIMP FRIED RICE
Ingredients: 1 pound large shrimp (U16/20 or U21/25), peeled and deveined (tails left on optional); 1, 16 ounce jar Authentic Desert Pepper Trading Company Peach Mango Salsa (Medium); 2 tablespoons peanut oil; 1 large onion, chopped; 8 garlic cloves, chopped; 3 cups Jasmine rice, cooked to package directions (1 cup raw); 5 large eggs; 1 teaspoon salt; 1 teaspoon black pepper; 2 teaspoons toasted sesame oil; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 2 cups pea pods, strings removed; 2 cups mung bean sprouts, packed; ⅓ cup scallions, chopped (plus more for garnish); 2 teaspoons black and white sesame seeds (plus more for garnish); 2 limes, cut into wedges

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Instructions: Place the shrimp in a small bowl and toss with ⅔ cups of the salsa. Let marinate at room temperature for 30-40 minutes. Heat the peanut oil in

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Ingredients

1 pound large shrimp (U16/20 or U21/25), peeled and deveined (tails left on optional)
1, 16 ounce jar Authentic Desert Pepper Trading Company Peach Mango Salsa (Medium)
2 tablespoons peanut oil
1 large onion, chopped
8 garlic cloves, chopped
3 cups Jasmine rice, cooked to package directions (1 cup raw)
5 large eggs
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 cups pea pods, strings removed
2 cups mung bean sprouts, packed
⅓ cup scallions, chopped (plus more for garnish)
2 teaspoons black and white sesame seeds (plus more for garnish)
2 limes, cut into wedges