Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1 pound uncooked medium shrimp , peeled and deveined
• 1 cup frozen peas and carrots
• 0.5 cups frozen corn
• 2 cloves garlic , finely minced, or more to taste
• 3 large eggs , lightly beaten
• 4 cups cooked rice
• 3 tablespoons thinly sliced green onions
• 3 tablespoons low-sodium soy sauce , or more to taste
• 0.5 teaspoons salt , or to taste
• 0.5 teaspoons freshly ground black pepper , or to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving