Shrimp and Fried Rice

Cut two green onions in about two inch size pieces. Chop or thinly slice the remaining green onion and set it aside for garnish. Whisk the eggs in a small bowl and set aside.

Heat a large skillet on medium heat and add the canola oil. Add the shrimp to the pan. Then add a dash of salt and pepper on each piece of shrimp.

As soon as the shrimp starts to turn a white color on the bottom side (about 1 or 2 minutes), turn each piece over and cook the other side for about the same amount of time. Then remove each piece of shrimp from the pan and set aside on a plate.

Keep the heat on, and also keep the oil in the pan. Then add the carrots and give them a stir. Add the rice and stir. Next add the garlic and the 2 chopped onions, and stir.

Drizzle the sesame oil over the rice and stir. Add the soy sauce and stir. Continue stirring for about 4 minutes. Add the green peas and stir. Then add the shrimp back into the pan and stir.

Use a spoon to move the ingredients to the sides of the pan to create an open area in the middle. Pour the eggs in the middle of the pan and stir the eggs as they’re cooking. Try not to mix them in with the other ingredients until they’re scrambled. The dish looks best if the eggs are scrambled first before mixing them with the other ingredients.

Some of the ingredients will sneak in with the eggs while they’re cooking but no worries. Once the eggs are scrambled, stir them in with the other ingredients. Serve warm right out of the skillet and garnish with the chopped or thinly sliced green onions.