1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/2 cup chopped onion
1 cup frozen peas and carrots, thawed
2 tablespoons canola oil
2 large eggs
2 cups cooked white or brown rice
1/4 cup reduced-sodium soy sauce
1/4 cup chopped green onions
2 tablespoons sesame oil
Chopped fresh cilantro
Sesame seeds, toasted
Description
In a large skillet, saute the shrimp, onion, peas and carrots in oil until shrimp turn pink, 2-3 minutes. Remove from skillet and set aside.
In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, green onions, sesame oil and shrimp mixture; heat through. Garnish with cilantro and sesame seeds.
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