Ingredients:

• 2 cups cooked and chilled rice
• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1 medium onion, finely chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• Salt and pepper to taste
• Optional: 1 clove garlic, minced

Directions:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp and set aside.
4. In the same skillet, add another tablespoon of oil. Sauté onions (and garlic, if using) until translucent.
5. Push onions to the side of the skillet and add beaten eggs.
6. Scramble eggs until just set.
7. Add rice, peas and carrots, and cooked shrimp.
8. Stir to combine.
9. Drizzle soy sauce and sesame oil over the rice mixture.
10. Stir fry for a few minutes until everything is heated through and well combined.
11. Season with salt and pepper.
12. Garnish with green onions before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 300 kcal per serving | Servings: 4 servings