Ingredients:

3 cups of cooked white rice

1 tablespoon of vegetable oil

1 large white onion (chopped)

2 cloves of minced garlic

1 cup of frozen peas and carrots

3 eggs

3 tablespoons of soy sauce (add to your liking)

green onion (chopped)

1 lb medium shrimp (41-60 count)

Directions:

1. 1. Prepare your rice according to package directions. Set this aside.
2. 2. In a large skillet or wok, preheat your oil over medium heat and add shrimp. Cook till done and take out of skillet and set aside. Add onion and garlic. Cook until onions are soft, about 2-3 minutes. Make sure to stir occasionally to keep the garlic from burning. Add peas and carrots and cook until partially thawed 1-2 minutes. You’ll need to adjust this time if you use fresh veggies.
3. 3. Turn the heat up to medium-high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown.
4. 4. Reduce heat and push the rice to the sides of the pan, making a hole in the middle for the eggs. Crack the eggs into the middle of the pan and scramble them in the center of the pan.
5. 5. Once the eggs are cooked, stir them into the rice. Add shrimp back to the skillet and pour soy sauce over rice. Stir until rice is evenly coated with sauce. To serve, you can top your fried rice with chopped green onions.

Bon Appetit!