Ingredients

2 tablespoons canola or vegetable oil, divided
16 ounces medium peeled and de-veined shrimp
1 cup diced onion
1 cup finely diced carrot
2 medium garlic cloves, minced
1 teaspoon peeled and minced fresh ginger
3 cups cooked white rice
1 large egg
1/2 cup frozen peas, thawed
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1/2 tablespoon sesame oil
chopped green onions, for garnish (if desired)

Instructions

Heat 1 tablespoon of the oil in a large non-stick skillet or wok over high heat. Add the shrimp to the pan and season with salt and pepper. Cook the shrimp until pink and no longer translucent. Transfer the cooked shrimp to a plate and keep warm. Set aside.
Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes. Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger, cooking until fragrant.
Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
Push the rice to the sided of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes. Stir in the shrimp and cook for an additional minute to warm through.
Serve immediately topped with chopped green onions, if desired.
NOTES
If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of soy sauce that is known to be GF.
Turn this into another kind of fried rice by swapping out the shrimp for another protein like chicken, pork or beef.

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