Ingredients

• 3/4 cup onion
• 1 garlic clove
• 1 tablespoon fresh ginger root
• 3 tablespoons scallions
• 5 tablespoons peanut oil
• 3/4 teaspoon black pepper
• 1/2 cup small pre-cooked, frozen shrimp
• 1 cup frozen peas and carrots
• 4 eggs, beaten
• 4 cups white long-grain rice, cooked and cooled
• 1/4 teaspoon salt

Preparation

1. Dice onion and chop scallions. Mince garlic and ginger root.
2. Preheat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
3. Add onion and 1/2 teaspoon black pepper and cook until onion is tender, about 2 minutes.
4. Add the garlic, ginger and scallions and stir for about 1 minute.
5. Add shrimp and stir frequently until heated.
6. Add peas and carrots and stir until heated. Place shrimp and vegetable mixture into a large covered bowl.
7. Return skillet to the heat and add 2 tablespoons oil. Pour eggs into the skillet and scramble until done. Remove eggs to the bowl with shrimp and vegetables. 
8. Return skillet to heat and add 1 tablespoon oil. Add 4 cups cooked rice and stir to heat and coat with oil.
9. Season rice with salt and pepper and let rice sit in skillet without stirring for about 2 minutes.
10. Stir rice and add the shrimp, vegetables and eggs. Serve hot.

Helpful hints

• leftover chicken or 1/2-cup diced tofu for the shrimp
• 1/4 teaspoon garlic powder or 1 teaspoon minced garlic for garlic clove
• 1/2 teaspoon ground ginger for fresh ginger
• 1 tablespoon reduced-sodium soy sauce for 1/4 teaspoon salt
• 2 scallions yield approximately 3 tablespoons chopped.
• Jasmine rice adds extra flavor.
• For a higher protein diet, increase shrimp.