Ingredients
1 lb uncooked shrimp (26-30 count, peeled and deveined)
1 tsp cornstarch
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
3 Tbsp light olive oil or canola oil
4 large eggs, beaten
1/4 cup green onion, finely chopped
5 cups leftover chilled white rice (rinse rice before cooking)
12 oz frozen carrots and peas, thawed
2 Tbsp soy sauce or coconut aminos (or to taste)
1 1/2 tsp sesame oil
Directions
Coat the shrimp with cornstarch, sea salt, and black pepper in a small bowl.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Sauté the shrimp for 2-3 minutes on each side, until pink and fully cooked. Remove from the skillet and set aside.
In the same skillet, heat another tablespoon of oil and scramble the beaten eggs. Remove and set aside with the shrimp.
Heat the remaining oil in the skillet. Add green onions, carrots, and peas, and cook for 3-4 minutes until softened.
Add the chilled rice, breaking apart any clumps, and stir-fry for 3-4 minutes until the rice is hot.
Stir in soy sauce (or coconut aminos) and sesame oil, ensuring the rice is evenly coated.
Return the shrimp and scrambled eggs to the skillet, tossing to combine all ingredients.
Serve immediately with a garnish of green onions if desired.
Servings: 4-6
