Classic Shrimp Fried Rice

Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 lb peeled and deveined raw shrimp, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes until pink and fully cooked. Remove the shrimp from the pan and set aside.

In the same pan, add the remaining 1 tbsp vegetable oil. Add 2 cloves minced garlic and 1/2 cup chopped green onions, cooking for 30 seconds until fragrant.

Add 1 cup thawed peas and carrots. Stir-fry for 1-2 minutes until warmed through.

Push the vegetables to one side of the pan. Pour 3 lightly beaten eggs into the empty side and scramble until just set.

Add 4 cups cold cooked white rice to the pan. Break it up with a spatula and toss with the vegetables and eggs, cooking for 2-3 minutes.

Return the cooked shrimp to the pan. Pour in 3 tbsp low-sodium soy sauce and 1 tbsp sesame oil. Stir well to combine everything and heat through for another 2 minutes. Serve hot.