Easy Better-Than-Takeout Shrimp Fried Rice

• 2 tablespoons sesame oil ↔ Replace
• 2 tablespoons canola or vegetable oil ↔ Replace
• 1 pound medium-large fresh shrimp (cleaned (approximately 15-20 count shrimp)) ↔ Replace
• 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) ↔ Replace
• 1/2 cup corn (I use frozen straight from the freezer) ↔ Replace
• 2 to 3 garlic cloves (finely minced or pressed) ↔ Replace
• 1/2 teaspoon ground ginger ↔ Replace
• 3 large eggs (lightly beaten) ↔ Replace
• 4 cups cooked rice ↔ Replace
• 2 to 3 green onions (trimmed and sliced into thin rounds) ↔ Replace
• 3 to 4 tablespoons low-sodium soy sauce ↔ Replace
• 1/2 teaspoon salt (or to taste) ↔ Replace
• 1/2 teaspoon freshly ground black pepper (or to taste) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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