Easy Better-Than-Takeout Shrimp Fried Rice

kitchmenow.com

Dorie Stratowski

2 tbsp sesame oil

2 tbsp canola or vegetable oil

1 lb medium-large fresh shrimp, cleaned (approximately 15 to 20 count shrimp)

1 c. frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)

½ c. corn (I use frozen straight from the freezer)

2 to 3 garlic cloves, finely minced or pressed

½ tsp ground ginger

4 c. cooked rice (I use white, long-grain, or brown may be substituted. To save time use two 8.8-oz. pouches cooked and ready-to-serve rice)

2 to 3 green onions, trimmed and sliced into thin rounds

3 to 4 tbsp low-sodium soy sauce

½ tsp salt, or to taste

½ tsp freshly ground black pepper, or to taste

Directions at kitchmenow.com

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