Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tbsp Avocado or Grapeseed Oil
  • 1 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 cups Cooked Jasmine Rice, chilled overnight (approx. 600g)
  • 3 large Eggs, lightly beaten
  • 2 tbsp Unsalted Butter
  • 1 cup Frozen Peas and Carrots
  • 3 cloves Garlic, minced
  • 1/2 White Onion, finely diced
  • 3 Green Onions, thinly sliced (whites and greens separated)
  • 3 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Sugar

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Toss with garlic powder, salt, and black pepper in a small bowl.
  2. Heat avocado oil in a large wok or 12-inch cast iron skillet over high heat until shimmering. Add shrimp in a single layer and sear for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  3. Wipe the pan if necessary and reduce heat slightly. Add a small amount of butter, pour in the beaten eggs, and scramble quickly until just set. Remove eggs and set aside.
  4. Add the remaining butter to the pan. Sauté the diced white onion, the white parts of the green onions, and the frozen peas and carrots for 2 minutes until the onion is translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Turn the heat back to high. Add the chilled rice to the pan, breaking up any large clumps with a spatula. Fry the rice for 3 minutes, tossing frequently, until the grains are heated through and beginning to brown.
  6. Drizzle the soy sauce, oyster sauce, and sugar over the rice. Toss vigorously to coat every grain.
  7. Fold the cooked shrimp, scrambled eggs, and the green parts of the sliced onions back into the rice. Drizzle with sesame oil. Toss for another 30 seconds to incorporate and serve immediately.