Easy Better-Than-Takeout Shrimp Fried Rice

🧂 Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 1 pound medium-large fresh shrimp (cleaned (approximately 15-20 count shrimp))
• 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
• 1/2 cup corn (I use frozen straight from the freezer)
• 2 to 3 garlic cloves (finely minced or pressed)
• 1/2 teaspoon ground ginger
• 3 large eggs (lightly beaten)
• 4 cups cooked rice
• 2 to 3 green onions (trimmed and sliced into thin rounds)
• 3 to 4 tablespoons low-sodium soy sauce
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)

👨‍🍳 Instructions

1. 1

   To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.

2. 2

   Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

3. 3

   Add the garlic, ginger, and cook for 1 minute, stir intermittently.

4. 4

   Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

5. 5

   Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.