Easy Shrimp Fried Rice

Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp, sea salt and pepper, garlic, ginger, chili and stir-fry for 2–3 minutes, or until shrimp turn pink. Set aside.

In the same heated skillet, add remaining oil. Add carrots, snap peas, bell peppers and mushrooms. Sauté for 3–4 minutes, stirring constantly.

Stir in rice and soy sauce and cook for an additional 2–3 minutes. Return shrimp to the pan, and garnish with green onions and sesame seeds.

For meal planning, divide the shrimp fried rice between glass containers with fitted lids and refrigerate for up to 3 days. Serve warm or cold.