Better Takeout Fried Rice (Print Version)

# Ingredients:

→ Oils

01 - 2 tbsp of vegetable or canola oil
02 - 2 tbsp of sesame oil

→ Main Ingredients

03 - 4 cups of cooked white rice
04 - 1/2 cup of frozen corn kernels
05 - 1 cup of mixed diced carrots and peas (frozen)
06 - 1 pound of fresh shrimp, cleaned, about 15-20 pieces

→ Aromatics & Seasonings

07 - 2-3 green onions, chopped
08 - 1/2 tsp of ginger powder
09 - 2-3 garlic cloves, finely chopped
10 - 1/2 tsp each of salt and black pepper
11 - 3-4 tbsp of soy sauce, low sodium version
12 - 3 large eggs, beaten lightly

# Instructions:

01 - Pour oils into a large pan, cook shrimp for about 3 minutes or until done, then take them out and set aside.
02 - Toss frozen vegetables into the same pan and sauté for 2 minutes or so until soft.
03 - Mix in the garlic and ginger, cooking it all for about a minute.
04 - Shift the veggies to one side, then scramble the beaten eggs on the cleared side.
05 - Stir together shrimp, rice, green onions, soy sauce, salt, and pepper. Fry everything for 2 minutes until it's hot.

# Notes:

01 - Pre-cooked rice pouches are a great way to save time
02 - Stays fresh in the fridge for 5 days max
03 - Freezes well for up to 4 months

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