Quick Shrimp Fried Rice

Heat a generous amount of sesame oil and olive oil in a large, well-seasoned skillet or wok over high heat. Add succulent shrimp and cook until they transform into a vibrant pink hue on the outside, while the interior becomes opaque, taking roughly 3 minutes to achieve this transformation. Flip the shrimp halfway through the cooking process.

Once the shrimp have finished cooking, carefully lift them out of the skillet using a slotted spoon, allowing the remaining oils and savory juices to remain in the pan. Transfer the cooked shrimp to a clean plate, where they can rest for a moment.

Next, add a colorful medley of peas, carrots, and corn to the skillet, stirring occasionally as they begin to tenderize, approximately 2 minutes into their cooking time. Introduce minced garlic into the skillet and cook for an additional minute, stirring constantly to prevent burning.

Utilize the empty space in the skillet by pushing the vegetables towards one side, then pour eggs into the other side of the pan. Cook the eggs to a scrambled consistency, stirring occasionally as necessary, for 3-4 minutes.

Combine the cooked shrimp with a serving of rice and chopped green onions in the skillet. Drizzle a small amount of soy sauce evenly over the mixture, seasoning with salt and pepper to taste. Stir the ingredients together until they are well combined.

Finally, cook for an additional 2 minutes to ensure the shrimp is thoroughly reheated and ready to serve.