Shrimp Fried Rice

Shrimp Fried Rice
This is one of my go-to 30-minute meals and my boys can’t get enough of this shrimp fried rice. My husband and I have been on a Chinese food kick the past month or two…. or three. This is a nice way to use leftover rice. The sesame oil makes it smell and taste like authentic Chinese shrimp fried rice.

What you need:

• 1 (12 oz.) bag frozen small 60/80 ct. , tail off, shrimp, thawed
  
• 4 cup. pre-cooked brown rice
  
• 1 (12 oz.) bag frozen peas and carrots
  
• 1/2 tsp. cornstarch
  
• 2 TBS oil, divided
  
• 3 eggs, beaten
  
• 2 TBS soy sauce
  
• Salt and Pepper to taste
  
• 1 TBS sesame oil

What you do:

1. In a medium bowl toss shrimp, cornstarch, salt and pepper. Allow to sit at room temperature for 10 minutes.
2. Heat a very large skillet on high heat. Add 1 TBS oil and swirl to coat pan.
3. Add shrimp and place so they aren’t overlapping. Do NOT move for 30 seconds and allow to fry. Flip over and fry for another 30 seconds, until almost cooked through.
4. Remove with a slotted spoon to plate, leaving behind as much oil as possible.
5. Turn heat to medium. Add eggs, stirring very quickly to scramble. When eggs are almost done, dish out and add to plate with shrimp.
6. Wipe skillet out and return to high heat.
7. Add rice and stir well to mix. Allow the rice to cook untouched for 1-2 minutes until a sizzle is heard. Toss the rice to cook on all sides.
8. Add 1 TBS soy sauce and stir well.
9. Add shrimp, peas, carrot,s and eggs back in to finish cooking.
10. Cook until heated through, about 5 minutes.
11. Add another 1 TBS soy sauce, sesame oli mix, and serve hot.