1 tsp cornstarch 2 TBSP neutral oil  2 TBSP soy sauce 1 TBSP sesame oil 

6 oz frozen shrimp

2 cups cold leftover rice 

2 large eggs, beaten

1/2 cup frozen peas and carrots

3 green onions, sliced

Place shrimp in a shallow bowl of cool water and let sit at room temperature for 10 minutes. Drain water and replace with fresh cool water, and allow the shrimp to defrost another 10 minutes.

Drain the shrimp, and pat then dry with paper towels. Sprinkle the cornstarch over the shrimp, and toss to coat.

Add 1 TBSP of oil to a 10” nonstick skillet, and turn heat to medium-high. When oil is shimmering, add shrimp in a single layer.

Cook shrimp on first side for 3 mins. Flip and cook for another 1-2 mins. Shrimp are done when pink and curled close, no more than 7-8 mins of cooking time. Don’t overcook them, or they become tough.

Add remaining oil to pan, let it heat. Beat eggs and add eggs to hot pan, and scramble. Stir the eggs until they’re done cooking and remove from the pan. Place in a small dish and set aside.

Add green onions, rice, vegetables, and soy sauce to the hot pan. Use a spatula to break up the rice and make sure each grain is coated in soy sauce.

When the rice is hot throughout, add shrimp and scrambled eggs back to the pan. Drizzle over the sesame oil (if using) and sprinkle with optional cilantro and serve.