Quick Shrimp Fried Rice

• Cooked White Rice (preferably day-old)

  2 cups
• Large Shrimp (peeled and deveined)

  0.5 lb
• Large Eggs

  2 count
• Soy Sauce

  2 tbsp
• Sesame Oil

  1 tsp
• Vegetable Oil

  1 tbsp
• Garlic (minced)

  2 cloves
• Fresh Ginger (grated)

  1 tsp
• Frozen Peas and Carrots

  0.5 cup
• Green Onions (sliced)

  2 stalks

All Steps

1. 1

   If not already cooked, prepare white rice according to package directions and let it cool completely. Day-old rice works best for fried rice.

2. 2

   Whisk the eggs in a small bowl with a pinch of salt. Set aside.

3. 3

   Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until just set. Remove the scrambled eggs from the skillet and set aside.

4. 4

   Add the remaining 1/2 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.

5. 5

   Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside with the eggs.

6. 6

   Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until slightly tender.

7. 7

   Add the cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and develop a slight crispness.

8. 8

   Return the cooked shrimp and scrambled eggs to the skillet with the rice and vegetables. Pour in the soy sauce and sesame oil.

9. 9

   Stir everything together until well combined and heated through. Garnish with sliced green onions before serving.

10. 10

    Serve hot and enjoy!