4-5shishito peppersOR 1 poblano pepper, seeded and sliced
4largeeggs
2cupscooked rice
24oz. bag frozen cooked peeled and deveined shrimptail-off
Sriracha or soy saucefor drizzling before serving
Instructions
In a large skillet, heat olive oil over medium heat. Add the yellow and red peppers along with the green onions. Cook for 3 minutes, or until soft and fragrant. Add the shishito or poblano peppers and cook for an additional 3 minutes.
Create 4 “pockets” within the pepper mixture and crack an egg into each hole. Let eggs cook for 3-4 minutes and scramble them into the pepper mixture with a spatula until cooked through. Add rice and shrimp to the skillet and cook, stirring, until mixture is warmed through, approximately 5 minutes.
Serve warm and drizzle sriracha or soy sauce over the top.