Shrimp Fried Rice

Oh how I love thee....

5 cups cooked rice, I use brown
3 eggs
1 lb of 30-40 count shrimp, peeled, deveined, and thawed if frozen
1 tbs soy sauce
1 onion, diced
2 cloves garlic, minced or pressed
2 cups frozen mixed peas and carrots, thawed
4 green onions, diced
salt and pepper to taste

Heat a tablespoon of oil in a wok or large pan. In a bowl, beat eggs until combined. Turn heat to medium and pour in the egg. Allow it to cook for about 1 minute then lift the cooked edges to allow the uncooked egg to go underneath. Continue until all the egg has set. Remove to a plate, cut into small pieces and keep warm.

Add another 1/2 tbs of oil to the wok and add shrimp and soy sauce. Cook, stirring often, until shrimp are no longer pink, about 1 1/2 minutes, do not overcook, they will cook more later on in the dish.

If necessary, add a little more oil and then add onion and cook until soft and translucent. Add garlic and allow it to cook for about 1 minute. Add peas and carrots and stir until warmed. Toss in rice and then add shrimp and eggs. Stir in green onions. Add salt and pepper to taste.

Serve with soy sauce.

This recipe makes about 4 large main dish servings and 6-8 side dish servings.