Ingredients
1lblarge shrimp,peeled and deveined
1tbspvegetable oil
2tbspsesame oil,divided
3cupsrice,cooked
1small white onion,chopped
1cupfrozen peas and carrots,thawed
3tbspsoy sauce,more or less to taste
3eggs,lightly beaten
2tbspgreen onions,chopped, optional
Preparation
Preheat a large skillet or wok to medium heat. Add the vegetable oil, 1 tablespoon of sesame oil and shrimp to the skillet, and salt and pepper.
Cook the shrimp for 2 to 3 minutes or until no longer pink. Remove with a slotted spoon and set aside.
Add the white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and shrimp to the veggie and egg mixture. Pour the soy sauce and remaining sesame oil on top.
Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
Serve warm and enjoy.
