Easy Shrimp Fried Rice
Easy homemade shrimp fried rice with peas, carrots, garlic, and green onions. All my kids love this dish! 
sesame oil
2
tablespoons
olive oil
2
tablespoons
uncooked medium shrimp, peeled and deveined
1
pound
frozen peas and carrots
1
cup
frozen corn
½
cup
garlic, finely minced, or more to taste
2
cloves
eggs, lightly beaten
3
large
cooked rice
4
cups
thinly sliced green onions
3
tablespoons
low-sodium soy sauce, or more to taste
3
tablespoons
salt, or to taste
½
teaspoon
freshly ground black pepper, or to taste
½
teaspoon
 Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
