Ingredients
- 1 pound large shrimp peeled and deveined
- Salt and pepper to taste
- 2 eggs beaten
- 2 tablespoons vegetable oil divided, more as needed
- 2 cloves garlic minced
- 3 green onions sliced (whites and greens separated)
- 3 cups cooked white rice preferably chilled leftover rice
- 1 cup frozen peas and carrots
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- In a bowl, sprinkle the shrimp with a pinch of salt and pepper. Set aside.
- In a small bowl, beat the eggs and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Pour in the beaten eggs and stir gently until just set. Remove the scrambled eggs and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
- Add the cooked rice, peas, and carrots to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps of rice.
- Drizzle the soy sauce and sesame oil over the rice mixture. Stir well to combine.
- Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together and cook for another 2 minutes.
- Add the green parts of the green onions. Season with salt and pepper to taste. Serve hot.