Ingredients
Scale
- 1 lb. (26-30 count) uncooked shrimp, shelled and deveined
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp. canola or other cooking oil
- 4 eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups cooked left-over, cold rice (Make sure to rinse the rice before cooking so it’s not sticky – sticky fried rice doesn’t’ work)
- 1 and 1/2 cups (12 oz.) frozen carrots and peas, defrosted according to package instructions and well-drained
- 2 1/2 to 3 Tbsp. soy sauce
- 1 1/2 tsp sesame oil
Instructions
- In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
- Heat a large non-stick skillet on high heat. When a bead of water sizzles and evaporates, swirl in 2 tablespoons of cooking oil than add shrimp and spread them out in a single layer. Cook about 1 minute each side, or until cooked through and no longer opaque. Remove to a bowl.
- Over medium heat, add eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
- Wipe down the skillet with a paper towel and return to high heat. Add 1 Tbsp. oil and onions and cook green onion until fragrant (if using regular onion, cook until soft).
- Add rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes, stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp. soy sauce over rice and stir well.
- Add sesame oil and vegetables and mix well.
- Add cooked shrimp and cooked eggs to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add another tablespoon of soy sauce to taste, if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes