1/4 c. extra virgin olive oil
1 onion, diced
3 carrots, diced
1 cup white or Jasmine rice
1 lb. raw shrimp
1/2 c. soy sauce
1/4 c. white wine vinegar
Directions
1. In rice cooker, prepare 1 cup white rice.
2. In a large wok, heat olive oil over medium heat. When heated, add onion and carrot. Saute in wok 8 minutes.
3. While sauteing, cut up raw shrimp into bite-size pieces (optional, you may also leave the shrimp whole if you'd prefer)
4. Add the shrimp to the onion and carrot mixture. Cook until shrimp are pink, approximately 4 minutes.
5. Add cooked rice to the shrimp and vegetables. Mix together.
6. Add soy sauce and white wine vinegar, stirring constantly to prevent the rice from sticking.
