1 lb jumbo uncooked shrimp (peeled and deveined, any size shrimp you prefer)
4 cups cooked and cold rice( I used jasmine rice)
1 cup frozen green peas/carrots
4 green scallion onion,chopped
2 tablespoons sesame oil
3 tablespoons low-sodium soy sauce
2 tablespoon of all-purpose stir fry sauce oyster sauce
2 tablespoon chopped garlic
1 tablespoon mince ginger
1 cup bean sprout
Toss your clean ,peeled, and deveined shrimp in chopped garlic and ginger.
Heat 1 tablespoon of sesame oil in a large skillet over medium high heat. Add the shrimp and saute for 2-3 minutes. Transfer shrimp to a plate and set aside.
Add another tablespoon of sesame oil in the same skillet and saute the frozen peas and carrots for a few minutes, then add in the chopped scallion, bean sprouts and saute for another 2 minutes or so.
Push the vegetables to the side of the pan and make room to scramble your eggs.Once eggs are scrambled, mix together with the vegetables . You can now slowly start adding in the rice, soy sauce,and stir fry sauce.Once all combine you can stir/fold in the shrimp. If you want more color you can always add more soy sauce. Keep tossing everything together until all combines nicely.
Serve with duck sauce. Enjoy!