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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.
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Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
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Add the garlic, ginger, and cook for 1 minute, stir intermittently.
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Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
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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.
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Adapted from Easy Better-Than-Takeout Chicken Fried Rice
Serving: 1g, Calories: 450kcal, Carbohydrates: 58g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 142mg, Sodium: 882mg, Fiber: 4g, Sugar: 4g
