Easy Better-Than-Takeout Shrimp Fried Rice

averiecooks.com

Leah Zachery

2 tablespoons sesame oil

2 tablespoons canola or vegetable oil

1 pound medium-large fresh shrimp, cleaned (approximately 15 to 20 count shrimp)

1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)

½ cup corn (I use frozen straight from the freezer)

2 to 3 garlic cloves, finely minced or pressed

½ teaspoon ground ginger

3 large eggs, lightly beaten

4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)

2 to 3 green onions, trimmed and sliced into thin rounds

3 to 4 tablespoons low-sodium soy sauce

½ teaspoon salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

Directions at averiecooks.com

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