Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, separated into white and green parts
  • 4 cups cooked jasmine rice, chilled
  • 1 cup bean sprouts
  • 1/2 cup frozen peas and carrots
  • 2 large eggs, lightly beaten
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1.5 tbsp avocado oil or canola oil

Instructions:

  1. Add 1.5 tbsp of avocado oil to the skillet over high heat until it shimmers and slightly smokes. Toss in the shrimp and cook for about 1.5 minutes per side until they turn opaque and pink. Remove them from the pan and set aside.
  2. In the same pan, add the white parts of the green onions, 3 minced garlic cloves, and 1 tsp ginger. Cook for 30 seconds until the kitchen smells incredible.
  3. Push the aromatics to the side and pour in 2 beaten eggs. Stir quickly for 1 minute until soft curd forms.
  4. Dump in the 4 cups of chilled jasmine rice. Break up any large clumps with your spatula.
  5. Add the frozen peas, carrots, and 1 cup of bean sprouts. Toss everything together for 2 minutes until the rice starts to make a popping sound.
  6. Pour the soy sauce, oyster sauce, sesame oil, and white pepper over the rice.
  7. Stir fry for another 2 minutes until every grain is coated in a dark, glossy brown.
  8. Add the cooked shrimp back into the pan along with the green parts of the onions. Toss for 30 seconds until the shrimp are warmed through.