Shrimp Fried Rice

Ingredients

• 1 lb (454 g) raw shrimp, peeled
• 1 1/2 cups (280 g) dry rice, cooked and chilled (about 4 1/2 cups cooked)
• 3 large eggs, beaten
• 2 cups (300 g) frozen peas and carrots
• 3 tbsp low-sodium soy sauce
• 1/2 onion or 3 green onions, chopped (optional)
• 1 tbsp avocado oil; 3 cloves garlic

How to make it

1. Prep everythingCook the 1 1/2 cups (280 g) dry rice ahead and chill it at least a few hours or overnight (about 4 1/2 cups cooked). Pat the 1 lb (454 g) shrimp dry, beat the 3 eggs in a bowl, chop the onion or green onions into 1/4-inch (6 mm) pieces and mince the 3 garlic cloves. Break up any clumps in the cold rice with your fingers.
2. Sear the shrimpHeat a large wok or 12-inch (30 cm) skillet over high heat until very hot, then add half the oil (1 1/2 tsp). Lay the shrimp in a single layer and cook 1 to 2 minutes per side, until pink, curled into a loose C shape, and 145°F (63°C). Move them to a plate.
3. Scramble the eggsLower the heat to medium and pour the eggs into the same pan. Stir gently 1 to 2 minutes until just set but still a little shiny, then break into small pieces and put them with the shrimp.
4. Cook the vegetablesTurn the heat back to high and add the rest of the oil, the onion, garlic and the 2 cups (300 g) frozen peas and carrots. Stir-fry (cook while stirring constantly) about 3 minutes, until the veggies are hot and the garlic smells fragrant but is not browned.
5. Crisp the riceAdd the cold rice and press it flat into the pan with a spatula. Let it sit 1 to 2 minutes without stirring so the bottom gets a little crispy, then stir and repeat once.
6. Toss and seasonPour the 3 tbsp soy sauce around the edges of the pan, then add the shrimp and eggs back in. Toss everything together 2 minutes until the rice is evenly colored and steaming hot.
7. Serve and storeSpoon into bowls and serve right away. Leftovers keep in a sealed container in the fridge up to 3 days. Reheat in a skillet over medium-high heat or in the microwave 1 to 2 minutes until hot.