Shrimp Fried Rice with Mixed Vegetables & Corn

Ingredients

• 1 box Gorton's Butterfly Shrimp, Breaded (about 10 oz)
• 1 can Veg-All Original Mixed Vegetables (15 oz), drained
• 1 ear fresh sweet corn on the cob, kernels cut off
• 1 package O'Food Sweet Potato Glass Noodle (2.19)
• 3 cups cooked white rice (day-old, chilled)
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste

Steps

1. Cook glass noodles according to package directions. Drain and set aside.
2. Bake shrimp according to package directions (usually 12-15 min at 400°F). Cut into bite-sized pieces.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add chilled rice, breaking up clumps. Stir-fry 3-4 minutes until heated through.
5. Add drained mixed vegetables, corn kernels, cooked noodles, and shrimp pieces. Toss gently.
6. Drizzle with soy sauce and sesame oil. Stir well and cook 2 minutes more. Season with salt and pepper.