Ingredients
4tspvegetable oil,divided
¾lbshrimp,peeled and deveined
½cuponion,finely chopped
½cupcarrots,peeled and coarsely chopped
½cupfrozen peas,thawed
2tspgarlic,minced
2eggs,lightly beaten
3cupswhite rice,long grain, cooked
3tbspsoy sauce
1tbsptoasted sesame oil
salt and pepper,to taste
¼cupgreen onions,sliced
Preparation
Heat 2 teaspoons of oil in a large pan over medium high heat. Season the shrimp with salt and pepper to taste.
Place the shrimp in a single layer in the pan. Cook for 2 to 3 minutes per side or until pink and opaque.
Remove the shrimp from the pan and cover with foil to keep warm.
Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 3 to 5 minutes or until vegetables are softened.
Add the garlic and cook for 30 seconds. Remove the vegetables from the pan, then cover to keep warm.
Pour the remaining teaspoon of oil into the pan. Add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
Add the rice, shrimp, reserved cooked veggies, and peas to the pan. Stir in the soy sauce and sesame oil and mix gently for 3 to 4 minutes until everything is thoroughly combined and warmed through.
Sprinkle green onions over the top, then serve.
